Canned Mackerel Pasta
Are you looking for a quick and easy pantry pasta you can make in under 20 minutes? This canned mackerel pasta recipe is for you.
This is the spaghetti dish you make with what you have in your store cupboard and fridge without breaking the bank. Tinned mackerel pasta is delicious, comforting, and the perfect midweek dinner when you are looking for something fast and tasty.
Why you will love this recipe
Do you know you don’t have to break the bank to put together a healthy and delicious meal? This mackerel pasta recipe is made under 30 minutes, it is packed full of flavor and made with ingredients you likely have in your pantry and fridge.
Despite its extensive list of ingredients(12), be rest assured that these are all staples in your culinary arsenal.
You can easily customize this recipe to your liking. The beauty of this meal is that the pasta and mackerel are mild enough to take on any flavors you choose and create something unique. No, it doesn’t smell fishy as well.
You can switch up the pasta by using any of your choice, add any vegetables and herbs that might be lying in your pantry, or even give it an Italian twist by adding some tomato sauce or olives.
You can even swap the tinned mackerel for other canned fish such as salmon or tuna, the possibilities are endless! With just a few simple ingredients and a little bit of creativity, you can tailor this pantry pasta recipe however you want!
Canned mackerel pasta is an incredibly easy and delicious dinner option, and I have no doubt that it will be a hit with your family or friends.
Related recipes you should try next, olive oil pasta with sundried tomatoes chicken curry pasta, and canned tuna pasta.
What you will need
To make this quick and easy pantry mackerel pasta, you will need the following ingredients
Spaghetti
Tinned mackerel in sunflower
Capers
Lemon juice
Sundried tomatoes packed in oil
Onion
Garlic
Butter
Red chili flakes
Salt and black pepper
Parsley
How to make canned mackerel pasta
Bring a large pot of salted water to a boil add pasta (spaghetti) and cook until al dente. Reserve some pasta water. In the meantime, make the sauce
In a large skillet, heat butter and oil (of sundried tomatoes) over medium heat until hot. Add chopped onions and saute until soft and translucent, add chopped garlic and cook for another minute or two stirring often so that it doesn’t burn.
Add chopped sundried tomatoes, and capers and cook for another 2 minutes.
Break the mackerel into the skillet, and season with salt, black pepper, red chili flakes, and chopped parsley. Stir to combine and cook for about 2 minutes for the flavor to meld.
Add drained pasta into the sauce and some pasta water and stir to combine until the pasta is well coated.
Take it off the heat and serve as it is or with grated parmesan cheese, lemon zest, and a side of homemade garlic bread. Enjoy!!!
How to store and reheat
Store leftovers in the fridge in an airtight container for up to 4 days. To reheat, add a splash of water and microwave or heat on the stovetop until it’s nice and hot.
Watch how to make it
More easy pasta recipes you will love
Garlic parmesan orzo with spinach
Easy salmon pasta without cream
Canned Mackerel Pasta (Pantry Pasta)
Ingredients
- 300 g spaghetti
- 3 Tinned mackerel in sunflower drained 85g drained
- 2 Tablespoons capers
- 1 Tablespoon lemon juice or as needed
- ½ cup sundried tomatoes packed in oil drained
- ½ cup onion
- 3 cloves garlic about 10g
- 30 g unsalted butter
- 1 teaspoon red chili flakes
- Salt and black pepper
- Parsley to garnish
Instructions
- Bring a large pot of salted water to a boil add pasta (spaghetti) and cook until aldente. Reserve some pasta water. In the meantime, make the sauce
- In a large skillet, heat butter and oil (of sundried tomatoes) over medium heat until hot. Add chopped onions and saute until soft and translucent, add chopped garlic and cook for another minute or two stirring often so that it doesn’t burn.
- Add chopped sundried tomatoes, and capers and cook for another 2 minutes.
- Break the mackerel into the skillet, and season with salt, black pepper, red chili flakes, and chopped parsley. Stir to combine and cook for about 2 minutes for the flavor to meld.
- Add drained pasta into the sauce and some pasta water and stir to combine until the pasta is well coated.
- Take it off the heat and serve as it is or with grated parmesan cheese, lemon zest, and a side of homemade garlic bread. Enjoy!!!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, another easy and delicious pantry pasta recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
This has become a staple in our house, thank you! Quick question, when do you add the lemon juice?
That’s fantastic, Kristln. Thank you for the feedback, you add the lemon juice to the mackerel pasta just before you take it off the heat or after you serve it.