Mackerel Pantry Pasta

Name: Mackerel Pantry Pasta
Cuisine: European, Mediterranean, Italian
Ingredients: 2 4-oz. cans boneless mackerel in olive oil or other high-quality tinned fish (such as sardines or tuna in olive oil), drained; 1 garlic clove, finely grated; 1 tsp. finely grated lemon zest; 2 Tbsp. fresh lemon juice; 1 Tbsp. coarsely chopped drained capers; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; Freshly ground black pepper; 12 oz. spaghetti or other long pasta; 3 Tbsp. finely grated Parmesan; Pinch of crushed red pepper flakes; Chopped parsley and lemon wedges (optional; for serving); Chopped parsley and lemon wedges (optional; for serving)

1 step

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

Updated at: Thu, 17 Aug 2023 11:33:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories549.8 kcal (27%)

Total Fat22.5 g (32%)

Carbs64.8 g (25%)

Sugars2.5 g (3%)

Protein20.7 g (41%)

Sodium435.4 mg (22%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 4 ozcans boneless mackerel in olive oil

or other high-quality tinned fish, such as sardines or tuna in olive oil, drained

1garlic clove

finely grated

1 tsplemon zest

finely grated

2 Tbspfresh lemon juice

1 Tbspcapers

coarsely chopped, drained

3 Tbspextra-virgin olive oil

plus more for drizzling

½ tspkosher salt

or 1/4 tsp morton, plus more

freshly ground black pepper

12 ozspaghetti

or other long pasta

3 TbspParmesan

finely grated

crushed red pepper flakes

parsley

Chopped

lemon wedges

optional, for serving

parsley

Chopped

lemon wedges

optional, for serving

Instructions

Step 1

Place mackerel, garlic, lemon zest, lemon juice, capers, 3 Tbsp. oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large heatproof bowl. Season generously with pepper and toss to combine. Set bowl over a large pot of generously salted water (bottom of bowl should not be touching water) and bring water to a boil. Carefully remove bowl from pot and set aside. (Gently warming the ingredients here allows them to mingle nicely with the hot pasta later.) Cook pasta in same pot of boiling water, stirring occasionally, until al dente. Using tongs, transfer pasta, along with any water clinging to strands, to bowl with mackerel mixture. Add Parmesan, red pepper flakes, and ¼ cup pasta cooking liquid to bowl and toss pasta with tongs, adding more pasta cooking liquid by the tablespoonful if needed, until cheese is melted and pasta is coated evenly in sauce, about 1 minute. Divide pasta among bowls. Top with parsley, drizzle some oil over, and season with more pepper. Serve with lemon wedges for squeezing over if desired.

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