Spaghetti peperonata with mackerel balls

  • cooking icon 15 minutes

Recipe in collaboration with

Avocado van de duivel


For 4 persons

  • 500 g

  • 2

    cans of mackerel fillets in oil

  • 2

    red peppers

  • 2


  • 1

    clove of garlic

  • 2


  • 6 tbsp


  • 2 tbsp

    paprika or tomato puree

  • herb/spice seasoning

  • lemon zest

  • salt and pepper

  • 1 pinch

    cayenne pepper

  • olive oil (tip: you can alsoi use the drained oil form the mackerel)


Spaghetti fine

Soubry spaghetti fine belongs to the long pasta range and is finer than classic spaghetti. Soubry spaghetti fine is very good with seafood, or with a Bolognese or Carbonara sauce.


  1. Cut ¾ of the onions into half rings. Peel the garlic. Heat a dash of olive oil in a stewing pot and add the clove of garlic. Push the garlic clove around a bit and scoop it back out of the pan, set aside. Add the onion rings and reduce the heat. Cook on a low heat.
  2. Peel the red peppers with a peeler (toothed). Cut into strips and add to the pan along with the thyme leaves. Season with cayenne pepper.
  3. Finely chop the parsley. Finely chop the rest of the onion. Crush the clove of garlic you used to perfume the oil.
  4. Drain the mackerel fillets well, put in a bowl and break into fine pieces with your hands. Add the eggs, chopped onion, crushed garlic, breadcrumbs, half the chopped parsley and salt and pepper. Mix and roll balls the size of golf balls.
  5. Cook the pasta according to the instructions on the package. Drain, reserving a cup of the cooking liquid.
  6. Mix the cooking liquid from the pasta with the paprika puree (or tomato paste). Mix this in with the stewed peppers. Allow to stew a little longer. Season with salt and pepper.Heat a dash of olive oil in a non-stick pan, and fry the mackerel balls.
  7. Serve the spaghetti with the peperonata sauce and the mackerel balls. Finish with the rest of the parsley and lemon zest.

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