Jamie Oliver Mackerel Pasta

If you’re after something fresh, fast, and full of bold flavor, Jamie Oliver Mackerel Pasta hits all the right notes. With tender flakes of mackerel, crisp golden breadcrumbs, and the zing of lemon, it’s a dish that’s both comforting and light. I whipped this up midweek and was honestly surprised by how satisfying it was—minimal effort, maximum flavor. (inspired by Jamie Oliver)

Ingredients Needed

For the Pasta

• 150 g dried spaghetti
• ½ a head of broccoli (180g), stalks and florets separated
• 2 cloves of garlic, finely sliced
• ½ teaspoon dried chilli flakes
• 1 x 125 g tin of mackerel in tomato sauce
• ½ a lemon, zested and juiced
• 30 g mature Cheddar cheese, finely grated
• Salt and black pepper, to taste
• Olive oil, for frying

For the Topping

• 1 slice of stale thick white bread (100g), roughly chopped
• Olive oil

How To Make Jamie Oliver Mackerel Pasta

Start with the breadcrumbs:
Get a frying pan nice and hot with a drizzle of olive oil. Toss in your chopped stale bread and let it sizzle for about 3 minutes, stirring occasionally, until golden and crispy. Scoop them out onto a plate and set aside—these will be your crunchy topping.

Prep the veg and pasta:
Trim and slice the broccoli stalk thinly and break the florets into bite-sized pieces. Peel and slice the garlic, then grate the lemon zest and set that aside. Cook your spaghetti in a large pot of boiling salted water. About 2 minutes before the pasta is done, chuck in the broccoli florets so they soften up too. Drain everything together, but don’t forget to save a mug of the pasta water!

Cook the sauce:
Wipe out your breadcrumb pan, drizzle in some more olive oil, and toss in the sliced broccoli stalks along with the chili flakes. Let them cook down for around 5 minutes until softened. Add in the garlic during the final minute, being careful not to let it burn. Stir constantly to bring out the flavor.

Add the mackerel:
Stir in the mackerel straight from the tin—sauce and all. Pour in a tin’s worth of your reserved pasta water to loosen everything up. Let it bubble gently for about 2 minutes to meld the flavors together.

Bring it all together:
Tip in the drained spaghetti and broccoli, and toss everything well to coat. Add the grated Cheddar, a squeeze of lemon juice, and season to taste. Stir until it’s glossy and beautifully coated.

Finish with flair:
Serve the pasta in warm bowls, and scatter the crispy breadcrumbs and lemon zest over the top for a final burst of flavor and crunch.

Why I Love This Recipe

I made this on a chilly Tuesday night, and it hit the spot. The richness of the mackerel combined with the zingy lemon and spicy chili was just perfect. The crunchy breadcrumbs are genius—they give every bite a little extra oomph. It’s also surprisingly flexible, which makes it a go-to when I don’t know what to cook.

Recipe Tips

• Use stale bread for better texture in your breadcrumbs—fresher slices tend to go soggy.
• Don’t skip the pasta water. It’s key to making your sauce silky and smooth.
• Add garlic at the last moment to avoid it turning bitter.
• Substitute Cheddar with Parmesan or Pecorino for a sharper finish.
• For extra greens, toss in a handful of spinach or peas at the end.

How To Store This Jamie Oliver Mackerel Pasta

At Room Temperature

Keep it out no longer than 2 hours. After that, pop it in the fridge to stay safe.

In the Fridge

Transfer to an airtight container and refrigerate for up to 2 days. It holds up pretty well and makes a tasty lunch the next day.

In the Freezer

Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

• Oven: 350°F (175°C) for about 10 minutes.
• Microwave: 2 minutes on high, stirring halfway.
• Stovetop: Heat gently in a pan with a splash of water for 5 minutes.
• Air fryer: 5 minutes at 350°F—perfect if you like the top extra crispy!

Nutrition Facts (per serving)

• Calories: 253
• Carbs: 15g
• Protein: 13g
• Fat: 16g
• Sugar: 2g
• Fibre: 3g
• Sodium: 480mg (estimated)

Let’s Answer a Few Questions!

Can I use fresh mackerel instead of canned?
Totally! Just cook it through first and flake it into the pasta at the end.

What if I only have fresh bread?
You can toast it lightly first to dry it out, then chop and fry it for similar results.

Can I skip the cheese?
Of course. The dish still works without it—just add an extra squeeze of lemon for brightness.

Is this spicy?
It has a gentle kick from the chili flakes. You can add more or less to suit your taste.

Can I use another pasta shape?
Absolutely! Fusilli, penne, or linguine all work well.

Try More Recipes:

• Jamie Oliver Pasta Amatriciana
• Jamie Oliver Pasta Peperonata
• Jamie Oliver Creamy Seafood Pasta