Canned Mackerel Pasta with Tomato, Lemon, and Capers
A quick canned mackerel pasta with tomatoes, garlic, lemon, capers, parsley, and olive oil.
Ingredients
- 8 oz spaghetti or linguine
- 1 5-6 oz can mackerel drained
- 2 tbsp olive oil
- 2 garlic cloves thinly sliced
- 1 cup cherry tomatoes halved
- 1 tbsp capers drained
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp parsley chopped
- 1/4 tsp red pepper flakes optional
- salt and black pepper to taste
Instructions
- Cook the pasta in well-salted water until al dente. Reserve about 1 cup pasta water before draining.
- Warm olive oil in a skillet over medium heat. Add garlic briefly, then add tomatoes and cook until softened.
- Stir in capers, lemon zest, lemon juice, black pepper, and optional red pepper flakes. Add a splash of pasta water.
- Fold in the drained mackerel in large flakes and warm gently for about 1 minute.
- Add the drained pasta and parsley. Toss with enough reserved pasta water to lightly coat the noodles.
Notes
Refrigerate leftovers promptly and use within 2 days. Reheat gently with a splash of water.