Pasta with Mackerel, Olive oil and Parsley

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  • Mackerel canned olive oil: 2 Cans (120 g each tin)
  • Purple onion: 1/2
  • Garlic: 1
  • Scraps of bread (hard): 100 g
  • Coriander: 1/2 Sauce
  • Salt and oil: The taste
  • Pasta scratched: 250 g


Grind the bread and coriander in a kitchen robot to be in crumbs. Book.

In a pan heat 1,5L of water seasoned with salt and a thread of oil.

When the water is boiling throw the noodles and cook 9m.

Drain, taking advantage of the 1 cup of the broth to boiling and pour in a cup.

Drain the oil of filleted mackerel for a tacinha and join the fillets to the dough, leaving them roughly.

Add the bread crumbs that have booked and sprinkle with 1/2 cup of the broth to boiling mass. Stir to involve your dates and book hot.

Heat the olive oil of the conservation of the mackerel in a tachinho and add the onion and clove of garlic. Let it cook until the onion begins to brown, stirring constantly in order not to burn.

Sprinkle the dough with the stew and get involved.

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