Introduction
This delightful recipe combines the creamy texture of cannellini beans with the rich flavor of mackerel, all brought together with a tangy tomato sauce and served over perfectly cooked spaghetti. It’s a nourishing dish that’s easy to prepare and perfect for a family dinner or a cozy night in.
Detailed Ingredients with measures
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
20 minutes
Total Time
35 minutes
Yield
Serves 4
Detailed Directions and Instructions
Step 1: Prepare the Mackerel Balls
Boil the kettle. In a large bowl, drain the cannellini beans and mash them with a fork. Briefly wet the sliced white bread with cold water and mash it into the beans. Finely grate the zest from the lemon into the mixture. Drain the mackerel and add it to the bowl. Season the mixture with sea salt and black pepper, then use clean hands to combine well. Form the mixture 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 is cooking, 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 they are evenly golden. You may need to work in batches to avoid overcrowding the pan.
Step 3: Make the Tomato Sauce
Peel and slice the garlic. Once the mackerel balls are cooked, remove them from the pan and place them on a plate. In the same pan, add another drizzle of olive oil and the sliced garlic. Fry the garlic for a few seconds until it is lightly golden. Using clean hands, scrunch the tinned tomatoes into the pan, then season. Allow the sauce to simmer for a few minutes, or until it thickens.
Step 4: Combine Pasta and Sauce
Once the spaghetti is cooked, reserve a mugful of pasta water, then drain it. Add the drained spaghetti to the tomato sauce, tossing gently to combine. Add splashes of reserved pasta water as needed until the spaghetti is well coated with the sauce.
Step 5: Serve the Dish
Place the mackerel balls on top of the pasta and divide the dish among serving plates. Serve alongside mixed salad leaves dressed with lemon juice, a little olive oil, and pepper.
Notes
Note 1: Mackerel Options
You can use other types of canned fish if mackerel is not available, but adjust the seasoning accordingly.
Note 2: Salad Dressing
For the salad leaves, the dressing can be adjusted to taste; consider adding a pinch of salt or additional herbs for extra flavor.
Note 3: Storage
Leftover mackerel balls and spaghetti can be stored in an airtight container in the fridge for 1-2 days. Reheat thoroughly before serving.
Cook techniques
Mashing Beans and Bread
Start by draining the cannellini beans and mashing them with a fork. Wet the sliced white bread briefly in cold water and then mash it into the beans. This mixture creates a base for your mackerel balls.
Forming Mackerel Balls
After combining the bean and bread mixture with the mackerel and seasoning, use your hands to shape the mixture into 12 evenly-sized balls for consistent cooking.
Cooking Spaghetti
Boil spaghetti in a large pan of salted water according to the instructions on the package. This ensures the pasta is flavorful and cooked to the perfect texture.
Frying Mackerel Balls
Heat olive oil in a frying pan over medium heat, then cook the mackerel balls for 5 to 10 minutes. Turn them gently to achieve an even golden color and crispiness.
Making Tomato Sauce
In the same frying pan, add sliced garlic and allow it to turn golden before adding the tinned tomatoes. This method enhances the flavor of the sauce.
Tossing Spaghetti
Reserve a mugful of pasta water before draining the spaghetti. Add the drained spaghetti to the thickened tomato sauce, tossing gently and using splashes of reserved water to achieve a smooth coating.
FAQ
Can I use different types of beans?
Yes, you can substitute cannellini beans with other types of white beans like navy beans or great northern beans for similar textures.
What can I use instead of mackerel?
If you prefer, you can replace mackerel with tuna or salmon for a different flavor profile.
How do I store leftovers?
Store any leftover mackerel balls and spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I add vegetables to the sauce?
Absolutely! Feel free to add chopped bell peppers, onions, or spinach to the tomato sauce for added nutrition.
What salad leaves are best to use?
Mixed salad leaves such as watercress, spinach, and rocket work well, but you could also use arugula or mixed greens depending on your preference.
Conclusion
This dish harmoniously combines the rich flavors of mackerel and the heartiness of cannellini beans, all brought together with vibrant lemon zest and a comforting tomato sauce. It’s a nutritious and satisfying meal ideal for busy weeknights or casual gatherings.
More recipes suggestions and combination
Chickpea and Spinach Pasta
Substitute cannellini beans with chickpeas and add fresh spinach for extra nutrition and color.
Grilled Vegetable Salad
Use the mixed salad leaves and add grilled zucchini, bell peppers, and eggplant drizzled with olive oil for a refreshing side dish.
Tuna and White Bean Toasts
Replace mackerel with canned tuna and spread on toasted bread topped with sliced tomatoes and a squeeze of lemon.
Tomato and Basil Spaghetti
Make a simple spaghetti dish with fresh basil, garlic, and ripe tomatoes for a lighter alternative.
Garlic Roasted Potatoes
Serve crispy roasted potatoes with garlic and herbs as a side to elevate your meal.
Quick Lentil Soup
Use lentils and blend with spices and tomatoes for a hearty soup option served alongside your main dish.
Avocado Toast with Mackerel
Mash avocado on toasted bread and top with mackerel, a sprinkle of chili flakes, and a drizzle of lemon juice for a quick snack.
