Description
This Canned Mackerel Pasta recipe is a quick and flavorful seafood pasta dish that combines the rich taste of mackerel with sun-dried tomatoes, capers, fresh spinach, and parmesan cheese. Perfect for a nutritious weeknight dinner, it comes together in just 30 minutes using pantry staples and fresh ingredients.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Sauce & Toppings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 (4 ounce) cans mackerel, drained
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped
- 1/2 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt and pepper, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta al dente according to package instructions. Before draining, set aside 1 cup of the hot pasta water for later use.
- Sauté Garlic: About 8-10 minutes before the pasta is done, heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until it starts to sizzle and becomes fragrant, stirring occasionally to avoid burning.
- Add Mackerel and Flavorings: Add the drained mackerel, chopped sun-dried tomatoes, capers, and lemon juice to the skillet. Stir to combine and allow the mixture to warm through for several minutes.
- Combine Ingredients: Drain the pasta and add it to the skillet along with fresh baby spinach, chopped parsley, and grated parmesan cheese. Toss everything together using tongs or large spoons, gradually adding reserved pasta water as needed to create a silky sauce and wilt the spinach.
- Season and Serve: Season the pasta with salt and pepper to taste. Serve immediately while hot, garnished with extra parmesan or parsley if desired.
Notes
- Reserve pasta water to adjust the sauce consistency and help the cheese melt smoothly.
- Use fresh baby spinach for a tender texture; kale or arugula can be substituted if preferred.
- Be careful not to overcook the garlic to avoid bitterness.
- Leftover pasta can be stored refrigerated for up to 2 days; reheat gently to preserve flavors.
- For a spicier touch, add red pepper flakes when sautéing the garlic.
