Ditaloni of mackerel and peppers
Instructions
Braze in finely shredded shallots oil and add the chopped mackerel fillets, rosolandoli brightly.
Add the pepper into small pieces after having passed on the flame and skinned.
Join finally 1 handful capers and flavoring.
Boil the pasta, sprinkle with salt and finish cooking in the sauce, finishing with plenty of Basil.
Ingredients and dosing for 4 persons
- 350 g of ditaloni type pasta
- 1 mackerel from 350 g
- == 1 yellow pepper
- 2 shallots
- 1 handful of capers
- Abundant of basil
- Olive oil extra virgin
- Salt