Introduction
Welcome to a delightful culinary adventure that brings together simple ingredients to create a wholesome and satisfying meal! This recipe combines the creaminess of cannellini beans and mackerel with the refreshing zest of lemon and a cozy serving of spaghetti, topped with a flavorful tomato sauce. It’s not only easy to prepare but also packed with nutrients, making it perfect for a family dinner or a cozy night in. Let’s dive into the ingredients and cooking method!
Ingredients
1 x 400g tin of cannellini beans
200g sliced white bread
1 lemon
2 x 125g tins of mackerel in sunflower oil
300g dried spaghetti
Olive oil
2 cloves of garlic
2 x 400g tins of plum tomatoes
80g mixed salad leaves (such as watercress, spinach, and rocket)
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 4
Method
1. Start by boiling the kettle. In a large bowl, drain and mash the cannellini beans with a fork. Briefly wet the bread with cold water and mash it into the beans. Finely grate in the lemon zest and then drain and add the mackerel. Season with sea salt and black pepper, then use clean hands to mix well and form into 12 balls.
2. Cook the spaghetti in a large pan of boiling salted water according to the package instructions. Drizzle 2 tablespoons of oil into a large frying pan over medium heat and cook the mackerel balls for 5 to 10 minutes, gently turning them until they are evenly golden—this may require working in batches.
3. Peel and slice the garlic. Once the mackerel balls are done, remove them to a plate and prepare a quick tomato sauce. Add the garlic to the pan with another drizzle of oil and fry for a few seconds until lightly golden. Then, scrunch in the tinned tomatoes with clean hands, season, and let it simmer for a few minutes until thickened.
4. Once the spaghetti is cooked, reserve a mugful of pasta water, then drain the spaghetti and add it to the tomato sauce, tossing gently and adding splashes of reserved water until the spaghetti is well coated. Place the mackerel balls on top, divide the dish between plates, and serve alongside salad leaves dressed with lemon juice, a little oil, and pepper.
Detailed Directions and Instructions
Step 1: Prepare the Bean Mixture
Boil the kettle. In a large bowl, drain and mash the cannellini beans with a fork. Briefly wet the bread with cold water and mash it into the beans. Finely grate in the lemon zest, then drain and add the tinned mackerel. Season the mixture with sea salt and black pepper, then use clean hands to combine well and form into 12 balls.
Step 2: Cook the Spaghetti
Cook the spaghetti in a large pan of boiling salted water according to the packet instructions. While the spaghetti cooks, drizzle 2 tablespoons of olive oil into a large frying pan over medium heat. Cook the mackerel balls for 5 to 10 minutes, gently turning them until evenly golden. You may need to work in batches if your pan is not large enough.
Step 3: Make the Tomato Sauce
Peel and slice the garlic. Once the mackerel balls are cooked, remove them from the pan to a plate. In the same pan, add more olive oil and the sliced garlic. Fry for a few seconds until the garlic is lightly golden. Next, scrunch in the tinned tomatoes with your clean hands. Season the sauce and let it simmer for a few minutes until it thickens.
Step 4: Combine Spaghetti and Sauce
Once the spaghetti is cooked, reserve a mugful of the pasta water. Drain the spaghetti and add it to the tomato sauce, tossing gently. Add splashes of reserved pasta water until the spaghetti is well coated.
Step 5: Serve
Top the spaghetti with the mackerel balls, divide between dishes, and serve alongside the mixed salad leaves. Dress the salad with lemon juice, a little olive oil, and pepper.
Notes
Note 1: Adjust Seasoning
Taste the bean mixture and the tomato sauce before serving to ensure they are seasoned to your liking.
Note 2: Substitutions
You can substitute mackerel with another fish or even use a different type of bean if preferred.
Note 3: Salad Variations
Feel free to add other salad ingredients, such as cherry tomatoes or cucumber, for extra flavor and nutrition.
Cook techniques
Mashing Ingredients
To mash the cannellini beans and bread effectively, use a fork in a large bowl. Ensure that the beans are drained properly before mashing to achieve a smooth consistency.
Forming Balls
After combining the mashed beans, bread, lemon zest, and mackerel, use clean hands to form the mixture into small balls. This helps in ensuring the mixture holds together well.
Cooking Spaghetti
Cook the spaghetti in a large pan of boiling salted water according to package instructions. This ensures that the pasta is perfectly al dente and flavorful.
Sautéing Garlic
When sautéing garlic, add it to hot oil and cook just until lightly golden. This releases its essential oils and infuses the dish with flavor without burning it.
Making Tomato Sauce
For a quick tomato sauce, scrunch the tinned tomatoes in your hands before adding them to the pan with sautéed garlic. This helps to break down the tomatoes for a smoother sauce.
Coating Spaghetti
When mixing the cooked spaghetti with the tomato sauce, reserve a mugful of pasta water. This starchy water can be added to achieve the desired consistency and help the sauce adhere to the pasta.
Serving
Serve the mackerel balls on top of the coated spaghetti and accompany with a side of fresh salad leaves dressed with lemon juice and olive oil for a balanced meal.
FAQ
Can I use other types of beans instead of cannellini beans?
Yes, you can substitute cannellini beans with other white beans like navy or great northern beans.
What can I substitute mackerel with?
If you don’t have mackerel, you can use other oily fish like sardines or salmon.
How do I prevent the mackerel balls from falling apart while cooking?
Ensure that the mixture is well combined before forming the balls and handle them gently while cooking.
What type of bread works best for this recipe?
White bread is preferred, but you can use whole grain or sourdough as an alternative for added texture and flavor.
Can I make the mackerel balls ahead of time?
Yes, you can prepare the mackerel balls in advance and refrigerate them until you are ready to cook them.
Conclusion
This recipe marries the creamy texture of cannellini beans with the richness of mackerel, creating delightful fish balls that are perfectly complemented by a hearty tomato sauce and spaghetti. The freshness of the salad adds a vibrant touch, making it a well-rounded meal that is both satisfying and nutritious.
More recipes suggestions and combination
Chickpea and Spinach Stew
Replace cannellini beans with chickpeas and add some fresh spinach for a hearty stew that pairs well with crusty bread.
Mackerel Salad Sandwich
Use the mackerel and mix it with mayonnaise, diced onions, and celery. Serve on toasted bread with mixed salad leaves for a quick sandwich.
Pasta Primavera
Instead of mackerel, toss cooked spaghetti with seasonal vegetables like zucchini, bell peppers, and cherry tomatoes for a light, veggie-packed dish.
Garlic Toast with Tomato Salsa
Utilize the sliced white bread to make garlic toast and top with a fresh salsa made from the plum tomatoes, diced onions, and lemon juice.
Bean Hummus Dip
Blend the cannellini beans with lemon juice, garlic, and olive oil to create a smooth hummus. Serve with pita chips or vegetable sticks for a healthy snack.
