Equipment
Ingredients
Roasted Tomatoes
- 300 g cherry tomatoes, whole
- 2 garlic, smashed
- 15 ml olive oil
Lemon-Chilli Breadcrumbs (Pangrattato)
- 40 g panko breadcrumbs
- 15 ml olive oil
- 2 g dried chilli flakes
- 1 lemon zest, freshly grated
Pasta & Assembly
- 200 g spaghetti
- 125 g tinned mackerel fillets in oil, drained
- 10 g parsley, finely chopped
- sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 717 kcal
- Protein
- 32 g
- Carbohydrates
- 97 g
- Fat
- 22 g
- Fiber
- 7 g
- Sugar
- 10 g
- Sodium
- 817 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 49 mg
- Potassium
- 801 mg
- Calcium
- 240 mg
- Iron
- 6.6 mg
- Magnesium
- 106 mg
- Phosphorus
- 457 mg
- Zinc
- 2.7 mg
- Vitamin A
- 117 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 4.6 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 94 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 4.4 mcg
- Thiamin
- 1.13 mg
- Riboflavin
- 0.63 mg
- Niacin
- 12.6 mg
- Folate
- 270 mcg
- Water
- 62 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (430°F). Arrange the cherry tomatoes and smashed garlic on a baking tray. Drizzle with 15ml olive oil and season generously with salt.
Roast the tomatoes for 15-18 minutes until the skins burst and some charring appears. This mimics slow-roasting in a fraction of the time.
While tomatoes roast, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (usually 1-2 minutes less than package instructions).
Heat 15ml olive oil in a small frying pan over medium heat. Add breadcrumbs and toast, stirring constantly, until golden brown. Remove from heat immediately and stir in lemon zest, chilli flakes, and a pinch of salt.
Drain the pasta, reserving 60ml (approx. 1/4 cup) of the starchy pasta water. Return pasta to the pot.
Add the roasted tomatoes (including all tray juices) and the mackerel fillets to the pasta. Gently toss to combine, adding reserved pasta water splash by splash to create a light glossy coating. The mackerel should break into bite-sized chunks.
Stir in the chopped parsley. Plate immediately and top generously with the lemon-chilli breadcrumbs.
Chef's Notes
- If the mackerel is packed in high-quality extra virgin olive oil, use that oil to roast the tomatoes for extra flavor.
- Do not add the lemon zest to the hot pan while the heat is on; the delicate oils will burn. Add it off-heat.
- For a true 'slow-roasted' texture in a rush, squash the tomatoes flat with a fork halfway through roasting to release their juices faster.
Storage
Refrigerator: 2 days — Breadcrumbs will lose crunch; store separately if possible.
Reheating: Gently warm in a pan with a splash of water; add fresh breadcrumbs after heating.
Troubleshooting
Pasta dish feels dry
Cause: Tomatoes didn't release enough juice or pasta absorbed moisture
Fix: Stir in a tablespoon of hot water or extra olive oil and toss vigorously
Prevention: Always reserve pasta water before draining
Breadcrumbs are burnt
Cause: Pan was too hot or crumbs were left unattended
Fix: Discard and start over; burnt garlic/bread flavor cannot be masked
Prevention: Watch breadcrumbs constantly; they burn in seconds
Cultural Context
This dish draws heavily from Sicilian 'cucina povera' (peasant cooking), specifically 'Pasta con le Sarde'. Since fresh sardines were seasonal, preserved fish and stale bread (mollica) were used as clever, shelf-stable substitutes to create depth and texture.
