Lunch: Spaghetti with Mackerel and Pine Nuts

The rich, bold flavor of mackerel is a wonderful partner to pasta's toothsome canvas.

This recipe includes superfoods such as:

Nuts

Health benefits of Spaghetti with Mackerel and Pine Nuts

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 c. golden raisins
2 tbsp. hot water
3/4 lb. spaghetti
7 tbsp. olive oil
1 lb. mackerel fillets
1 tsp. salt
1/2 tsp. fresh-ground black pepper
1 small onion
1/4 c. pine nuts
1/4 c. Chopped fresh dill

Instructions

Put the raisins and the hot water in a small bowl and leave until the water is absorbed. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the spaghetti.
Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the mackerel with 1/4 teaspoon each of the salt and pepper. Cook the fish until just done, 2 to 3 minutes per side for 1/2-inch thick fillets. Remove the fish and then wipe out the pan. When the fish is cool enough to handle, discard the skin and flake the fish.
In the same pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring, until starting to soften, about 3 minutes. Add the pine nuts and cook, stirring occasionally, until starting to brown, about 3 minutes. Add the raisins, mackerel, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Toss the mixture with the spaghetti, the remaining 5 tablespoons olive oil and the dill.
Variation: Spaghetti with Sardines and Pine Nuts In place of the mackerel, add two 3 1/2-ounce cans of boneless, skinless sardine fillets, drained, to the pan for the last 2 minutes of cooking. Break the fillets into flakes with a spoon.
Wine Recommendation: The full-force flavors of this dish-from the sweet raisins and strong mackerel to the dill-need to be paired with a full-flavored, acidic white wine. Try a sauvignon blanc from northern Italy or New Zealand.