Roasted Vegetable and Mackerel Pasta

Heart outline Heart 14 people Cutlery circle Serves 2


  • 2 tins John West Mackerel Fillets in Tomato Sauce
  • 200g rigatoni pasta
  • 1 courgette, sliced
  • 1 red pepper, diced
  • 1 yellow or orange pepper, diced
  • 1 large red onion, cut into chunky dice
  • 2 cloves garlic, unpeeled
  • 1 tsp olive oil
  • pinch sea salt and black pepper
  • large hanful rocket leaves

Step 1

Pre-heat the oven to 190ºC/170ºC fan/Gas 5

Step 2

Place the courgettes, peppers and onion into a large bowl. Lightly crush the garlic in its skin using the blade of a large knife (sharp edge pointing away from you) and add it to the bowl. Drizzle over the oil, season with a little salt and pepper and stir, then tip the vegetables onto a large shallow baking tray. Roast for 20 minutes, turning every now and then, until starting to turn brown around the edges. Discard the garlic

Step 3

Meanwhile cook the pasta for a minute or so less than the pack instructions, then drain (reserving a couple of spoonfuls of the cooking water) and return to the pan with the reserved starchy water

Step 4

Tip the roasted vegetables into the pan with the pasta and pour in the tomato sauce from the tin of mackerel. Stir well then add the mackerel chunks and carefully fold through. Heat for a minute or so then serve into shallow bowls. Top with a handful of rocket and a little black pepper

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