Tinned Fish Pasta
Photo by Isabelle Jardin
- Serves
- 2 - 4
- Prep Time
- 15 Minutes
- Cook Time
- 25 Minutes
Ingredients
Pasta
- 2 cans tinned fish (I prefer slow smoked trout)
- 1 vine of tomatoes
- 1 tablespoon tomato paste
- 3 -4 tablespoon olive oil
- 1 shallot, diced
- 2 cloves garlic, minced or sliced
- 1 box bucatini pasta
- 1/2 teaspoon salt
- Reserved pasta water (about 1 cup)
Panko topping
- 1/2 cup panko
- 2 tablespoon olive oil
- 1/2 cup cilantro, roughly chopped
- 1/2 cup flatleaf parsley, roughly chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 2 -3 tablespoon grated parmesan (or however much you like)
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Directions
Instructions
- Step 1
Make the Pasta: In a large pot, bring 4-6 quarts of water to a boil & heavily salt the water (this will help the noodles from sticking together)
- Step 2
Once the water is boiling, cook the pasta for 6-9 minutes (or as instructed on the box) & set aside.
- Step 3
Make sure to save a bit of the pasta water for later.
- Step 4
Make the Sauce: In a large saute pan, add your olive oil, shallot & garlic. Stir over medium/high heat until shallots & garlic are fragrant (about 3-4 minutes).
- Step 5
Add tomato paste & cook down for about 2 minutes. Add fresh tomatoes & 1-2 tbsp of pasta water. Cover this and turn the heat down to medium low. Let this cook down for 5 minutes or until the tomatoes start to blister & soften. Add both cans of tinned fish with their oil & cover again for 5 minutes. (add more pasta water if needed). Once the tomatoes are nice & jammy, add in bucatini & mix until all the noodles are covered.
- Step 6
Make the Panko Topping: In a smaller saute pan, add panko, olive oil, salt & Italian seasoning & mix on medium heat. Cook the panko until golden brown (about 5-6 minutes). The panko will toast quickly so keep an eye on it! Add toasted panko to a bowl with cilantro & parsley.
- Step 7
Assemble: Add pasta to your favorite bowl & sprinkle the toasted panko on top. Add grated parmesan & enjoy!