Pasta Alla Chittara with Mackerel and Tomato Ragu Recipe - Great Italian Chefs
This rich seafood pasta recipe from Grazia Soncini uses the delicious saltiness of olives and capers to cut through the rich mackerel and tomato ragu. A beautiful Italian pasta sauce recipe.
Ingredients
- 300g of semolina flour
- 3 eggs
- 1 egg yolk
- 1 mackerel, weighing 500g
- 500ml of vegetable stock
- 24 olives, preferably Taggiasca
- 1 tbsp of capers
- 6 plum tomatoes, cut into quarters
- 1 shallot
- 1 carrot
- bay leaves
- 1 bunch of fresh parsley, stalks only
- chilli, to taste
- black peppercorns
- olive oil
- extra virgin olive oil, to serve
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