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Mackerel Pasta With Elbow Rigati

Cooking Time: 20 minutes


  • 360 g Perfetto Elbow Rigati Pasta
  • 300 g pumpkin
  • 1 tbsp chopped rosemary
  • 1 chopped garlic clove
  • 60 g extra virgin olive oil
  • 250 g fresh or smoked mackerel filet
  • to taste Salt and pepper


  • 1.
    Cut pumpkin in dices. Cut the mackerel in small pieces.
  • 2.
    Heat the oil in a large pan. Add garlic, rosemary and diced pumpkin, cook for 15 minutes over low heat. When the pumpkin is braised, coarsely smash it with a fork. Add the mackerel and cook for another 5 minutes. Deglaze with a glass of water.
  • 3.
    Cook the Elbow Rigati Pasta in salted water following the package cooking time, drain and pour into the pan together with the pumpkin.
  • 4.
    Cook over moderate heat for 1 minute.

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