Campanelle/Gigli: Mackerel, Tomato and Rosemary

• 200 g campanelle/gigli
• 1 medium mackerel, about 300 g

Fillet the mackerel, leaving the skin on. To avoid onerous pin-boning, cut each fillet in two by slicing down either side of the red central line, which you can discard along with the pin bones. Cut these four quarter-fillets across to make rough 1.5cm dice.

Put the pasta on to boil. Heat the oil until fragrant, but a long way from smoking. Add the garlic, rosemary and chilli and fry fo