Ingredients (Serves 4):

• 12 oz of pasta Fiorfiore Caserecce
• 2 mackerel
• 1 white onion
• 12 oz of unpeeled datterini tomatoes
• 4-5 basil leaves
• Olive oil
• Salt
• Black pepper

Preparing:

1. Fillet the mackerel and cut them into irregular pieces. Slice the onion and brown it in a pan with three tablespoons of olive oil.
2. Add the unpealed datterini tomatoes, a glass of water and cook for 5 minutes. Add the mackerel and the basil and season with salt and pepper. Cook for about 10 more minutes, stirring often.
3. Cook the pasta in abundant salted water. Drain them and sauté them in a pan with the mackerel ragout.