Saba oil can pasta is recommended
The mackerel can boom is likely to continue this year. Here are some recommended recipes that the author, who loves mackerel cans, can easily do.
Personally, mackerel pickled in olive oil is useful as a "third mackerel can" following boiled mackerel and boiled mackerel misoni. These days, it's convenient to get it at convenience stores.
This time, I will use "Sava can" (left) from Iwate Prefecture Co., Ltd.
If you have a can of mackerel in oil, you should definitely try making pasta. Even simple oil-based pasta will be surprisingly delicious, so here are some tips.
[Material (for 1 person)] ・ Pasta 100g (3.53oz)
・ 1/2 can of mackerel in oil ・ 1 garlic ・ 1 tablespoon of olive oil
・ Appropriate amount of vegetables such as tomatoes (tomatoes, olives and watercress are used this time)
[How to make] 1. 1. Boil the pasta in hot water with salt on time.
2. Put lightly loosened mackerel meat, canned juice, olive oil, and coarsely chopped garlic in a frying pan before lighting, and heat slowly over low heat.
If the canned juice is low, add more olive oil and adjust until it covers the bottom of the frying pan.
3. 3. When the aroma of garlic comes out, add other ingredients and fry over medium heat.
Four. Add boiled pasta, stir fry, and add salt and pepper to taste.
The point is to add salt when boiling the pasta and to slowly transfer the garlic flavor to the canned juice and olive oil. With this alone, you can make pasta with plenty of umami with almost no salt added. If you want a change in taste, you can add white soup stock or soy sauce to the finish. Enjoy a variety of pasta with rich and delicious mackerel pickled in oil ♪