Chop the onion and put it in a pan with two tablespoons of olive oil and chili powder. Cook the onion over low heat. When the onion is bronwned, add the tomatoes, previously seeded and cut into cubes. Cook the tomatoes with the onion for a few minutes, then add the raisins and mix. Finally, add the mackerel fillets, drained and chopped coarsely. Let flavor the sauce for a few minutes, then turn off the heat and keep warm. In the meantime, cook the pasta until “al dente” and toss in the pan with the sauce. If you like, before serving sprinkle with a tablespoon of “mollica atturràta” (toasted bread crumbs).
Recipes with pasta Fabianelli on the blog La Tavola Allegra