Pasta with mackerel, Marsala & Pine nuts

I think I've said before that you only need to whisper the word Marsala to me and I'm there. I took the opportunity of an otherwise empty house tonight to make something only I will like and so went to Nigellisima for inspiration.  I confess I left out the dill but only because I couldn't be bothered going to the shop and I had all the other ingredients in (I felt very domestic goddessy when I realised that!).  This had such a range of flavours, sweet and sharp combining beautifully and felt quite decadent for a Wednesday night dinner. Would make again.