Fusilli with Pumpkin and Mackerel Sauce Recipe

Fusilli is corkscrew-shaped pasta. In Italy, fusilli is made with whole wheat flour. Try this fusilli recipe with the sauce of tomatoes, pumpkin and mackerel. This meal is a fabulously tasty way to get all essential vitamins and minerals. For example, mackerel is rich in Omega-3 fatty acids, tomatoes are a source of lycopene, and pumpkin contains a lot of iron.

Ingredients for Fusilli with Pumpkin and Mackerel Sauce

• 300g fusilli
• 300g pumpkin
• 400g canned mackerel
• 250g cherry tomatoes
• 2 garlic cloves
• 1-2 parsley stalks
• 3 tablespoons olive oil
• Salt to taste
• 1 tablespoon peppered olive oil

Recipe for Fusilli with Pumpkin and Mackerel Sauce

1. Chop garlic and parsley finely.
2. Peel pumpkin and dice finely.
3. Cut tomatoes into quarters.
4. Pour the mackerel sauce into a bowl.
5. Mash mackerel pieces with a fork and leave some pieces whole.
6. Pour olive oil into a frying pan and sauté garlic. Then add tomatoes, parsley, and salt to taste.
7. Cover and simmer for 5 minutes over low heat.
8. Add pumpkin, mackerel sauce and a spoonful of peppered olive oil. If peppered oil is not handy, stir in some chili peppers.
9. Cover again and simmer for additional 5 minutes.
10. Add mashed mackerel and mix everything well.
11. Cover and simmer for 5 minutes, then uncover and keep simmering for additional 5 minutes to evaporate excessive liquid.
12. Add whole mackerel pieces and turn the heat off.
13. Boil fusilli. Pour enough water into a pot and salt.
14. Once water starts boiling, drop in pasta and cook for about 10 minutes until al dente.
15. Use a colander to drain water.
16. Arrange pasta on plates, top with mackerel and pour over with the sauce. Serve hot.