Canned Seafood Pasta Dish

A Whirlwind of Flavor: Quick Tinned Fish Pasta Delight

Transform your weeknight dinners with this irresistible tinned fish pasta! Perfectly balanced with the savory depth of smoked mackerel, the brininess of mussels, and a burst of freshness from tomatoes and lemon, this dish is a flavor-packed wonder that you can whip up in no time. Get ready for a culinary adventure right in your kitchen!

Cooking Time

This recipe takes approximately 20 minutes from start to finish, serving 4 hungry diners. A quick yet satisfying meal that’s sure to please!

Ingredient List

• 12 ounces uncooked rigatoni
• 6 tablespoons unsalted butter, divided
• 1 shallot, minced (about 3 tablespoons)
• 5 garlic cloves, very thinly sliced (about 3 tablespoons)
• 2 tablespoons drained nonpareil capers
• 4 whole anchovy fillets (about 1 tablespoon)
• 1/2 teaspoon crushed red pepper
• 2 cups cherry tomatoes, halved
• 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 small lemon)
• 1 (3.7-ounce) tin smoked mackerel packed in oil, drained and torn into large chunks
• 1 (4.2-ounce) tin smoked mussels packed in oil, undrained
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup), plus more for garnish
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

Cooking Instructions

Start by bringing a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Once done, drain and set aside, making sure to reserve a cup of the pasta water.

While your pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Toss in the minced shallot, sliced garlic, drained capers, and anchovies. Sauté until the shallot and garlic are tender and beginning to brown, and the anchovies have broken down, which should take about 1 to 2 minutes. Add the crushed red pepper, stirring frequently until it releases its aromatic essence – about 30 seconds.

Next, introduce the halved cherry tomatoes along with the remaining 2 tablespoons of butter. Stir occasionally, cooking until the tomatoes start to soften, roughly 2 minutes. Add in 1/2 cup of the reserved pasta cooking water and bring this mixture to a gentle simmer over medium-high heat. Lower the heat and allow the sauce to bubble away for about 5 minutes until the tomatoes burst and the sauce thickens nicely.

Reduce the heat further to medium-low, then stir in the lemon zest, lemon juice, smoked mackerel, and mussels. Cook while stirring gently until everything is warmed through, which should take just about a minute. Now it's time to combine! Add the drained rigatoni, Parmigiano cheese, and 1/4 cup of the reserved pasta water along with the last 2 tablespoons of butter. Toss gently until the pasta is coated with the delicious sauce, adding more pasta water if necessary to achieve that perfect consistency.

Remove the skillet from the heat, fold in the fresh parsley, and prepare your bowls. Serve this stunning pasta immediately, garnished with additional Parmigiano and parsley for a burst of color. Enjoy your delightful creation!

Quick Tips

Feeling adventurous? You can mix in some baby greens like arugula or spinach to elevate the dish with even more freshness. If you don't have anchovy fillets, a spoonful of anchovy paste works well too—just adjust to taste. Remember, the tinned fish is pre-cooked, so you can enjoy it straight from the can but warming it up allows all those rich flavors to shine.