HOW TO MAKE IT
Cut a criss-cross pattern into the tomatoes, briefly submerge them in a pot of boiling water and then rinse in cold water and remove the skin. Remove the stalks and dice into small cubes. Wash and trim the courgettes and also dice. Trim, peel and finely dice the carrot. Peel the shallots and garlic and finely chop both. Wash the parsley, shake it dry and finely chop. Cut the mackerel fillets into small pieces.
Following the instructions on the packet, boil the tagliatelle in a pasta pot filled with plenty of boiling salted water until al dente.
Heat the oil in the BALLARINI Lazise (28 cm) pan until the Thermopoint indicates that the correct frying temperature has be reached. Fry the courgettes and shallots for a few minutes. Add the garlic, brown briefly, then add the diced tomatoes. Braise over a medium heat. Add the pieces of mackerel and allow to heat up. Lightly season with salt and pepper.
Remove the tagliatelle and add a ladle of the pasta water to the pan. Mix everything together, allow to heat up again and mix in the parsley. Season to taste with salt and pepper.
Those who wish can refine the dish with a little freshly squeezed lime juice.