Boil the pasta. Meanwhile, add the ● ingredients (olive oil, etc.) to a pot. Heat on low until the garlic and red chili pepper infuse the oil.
Once the garlic browns, add the can of mackerel, including the liquid. Break apart the pieces of mackerel and cook on high heat to evaporate the moisture.
Once the moisture has pretty much evaporated, add the roughly chopped tomatoes (don't remove the skin or seeds!) and bay leaf. Cook quickly on high heat.
Season with salt and pepper and flavor with some soy sauce. Add the pasta (which has been boiled 1 minute less than stated on package), and mix with the sauce.
Lastly, taste and adjust the flavor as necessary. Once the noodles have become as cooked as you want, it's done.
Story Behind this Recipe
I've heard of tuna and tomato pasta but then I wondered how mackerel and tomato pasta would taste. So I tried it out and it turned into a rich and flavorful pasta. The sauce is finished during the time it takes to boil the pasta, so it's convenient.
If the tomatoes are somewhat sour, add about 1 teaspoon of sugar! The point is to flavor the mackerel with the garlic and to allow the pasta to absorb the juices from the sauce! If there is still some liquid when you add the pasta, don't worry because the pasta will absorb it. A small little soy sauce really brings out the flavor.