Pasta with Canned Grilled Mackerel, Zucchini and Cherry Tomatoes

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. In a pan, heat olive oil over low heat. Add garlic (cut in half if desired) and a sprig of rosemary, gently infusing the oil without burning.
3. Add the thinly sliced spring onion (cipollotto) and cook gently until softened.
4. Add a splash of water to prevent burning, then add the zucchini, sliced into rounds not too thin. Cook for a couple of minutes.
5. Add more water if needed, and season with salt.
6. Add the cherry tomatoes, cut in half, and cook for another couple of minutes.
7. Add a ladleful of pasta cooking water and a generous grating of black pepper (or chili).
8. Meanwhile, cook the paccheri pasta until al dente. Reserve some cooking water before draining.
9. Drain the pasta and transfer it to the pan with the sauce. Toss well.
10. Add the canned grilled mackerel fillets, broken into large pieces, and gently toss everything together.
11. If the pasta seems dry, add a little more pasta cooking water to loosen.
12. Serve immediately, garnishing with a few extra mackerel pieces and cherry tomatoes.