Fresh and effortless, this simple Canned Mackerel Pasta dish is full of delicious flavors but takes less than 30 minutes to put together. Easy for a casual weeknight meal, or an elegant dinner for two.
Move over tuna, there’s a sexier canned fish in town. Canned mackerel packed in olive oil is just as much of a pantry hero as tuna and here it makes a pasta dish that is beautiful, extremely tasty, and ready in a flash.
There’s just something about the combination of pasta with seafood that makes a romantic dinner for two, but it’s also perfect for breaking up a weeknight routine, or for serving a table full of friends. In this dish, luscious mackerel fillets, tomatoes, plus plenty of aromatics such as garlic, red pepper flakes, and parsley combine to add rich flavor to every twirl of pasta.
When I’m short on time, but craving good food, this pasta is my go-to. Ready in 30 minutes or less, it’s easy to make and feels casual, but also very special.
About Canned Mackerel
In case you didn’t get the memo, canned fish has been having a moment since the pandemic. This is great because not only is canned fish delicious, long-lasting, and sustainable, it also provides an affordable source of protein and omega-3s.
Tuna may be the most popular canned fish, but mackerel should really get more attention. Canned mackerel is a fatty fish that has a high concentration of heart-healthy omega-3’s. It has a much milder flavor than sardines or anchovies, but will still add a punch of salty, umami goodness to so many dishes.
Thick and buttery, the texture of the filets becomes even more luscious when packed in olive oil and will flake beautifully without falling apart. This makes mackerel great for pairing with pasta, layered over toasted bread or as an addition to a charcuterie board.
If you’re still worried it might be too fishy or too strong tasting for you, let me assure you it won’t be. I am trying to like sardines, but I’m not there yet. Anchovies I can tolerate in a dish, but I will not eat them straight out of a can or jar. Canned mackerel, on the other hand, I am obsessed with. It’s even mild enough for kids to like it.
You can find oil-packed mackerel at most well-stocked grocery stores or you can order it online. This brand is an affordable, fairly-good quality one you can find at most grocery stores. This one is a little pricier, but very delicious. Wild planet is also a great brand, if you can find it.
Why you’ll love this recipe
High in Omega-3’s – I’m always trying to add more fish in my diet and this is a great, easy way to get in some of those healthy omega-3’s.
Flavorful and not fishy – Trust me when I say this pasta dish is pungent and flavorful but will not taste overly fishy.
Budget-friendly and quick meal – These days good quality fresh fish is pretty crazy expensive. This canned mackerel pasta is delicious, affordable and will be on the table in a flash.
Ingredient Notes
This mackerel pasta recipe calls for very few simple ingredients. Here’s what you need to make it plus a few helpful notes on the ingredients:
- Pasta: For this dish, I like to use spaghetti, linguini or other long pasta. You can use any pasta shape you’d like, but I’d stay away from those that are too thick and heavy so the mackerel doesn’t get lost.
- Canned mackerel: Most of the mackerel I have come across is oil-packed, which is the only canned mackerel I recommend using here. In general, fish packed in oil will be juicier and much more flavorful than those packed in water.
- Fresh garlic: Garlic makes an excellent pairing with mackerel and here we use 4 cloves of freshly sliced (or minced) garlic. You can use less, if you wish.
- Tomatoes: This pasta dish is not supposed to have a strong tomato presence. However, we do add some via fresh or canned so the dish isn’t dry. When tomatoes are in season, I usually chop up two chubby Roma tomatoes. This time of year, cherry tomatoes will do the trick but canned cherry tomatoes will also work, which is what I used here. If using canned, you will have to drain most of the sauce.
- Fresh parsley: Chopped parsley adds a pop of color and some bright, fresh flavor to the dish.
- Crushed red pepper flakes: Optional, but adds just a hint of spice that also brightens all the flavors.
- Pine nuts: The crunchy texture and buttery flavor of pine nuts is quite welcome in this dish. I know they can be expensive and/or hard to find so feel free to leave them out, if needed.
- Lemon zest and lemon juice. Here we use a good amount of lemon zest, a powerhouse of aroma and freshness that brightens up any seafood dish. The pasta is then served with lemon wedges for a finishing drizzle.
Additions And Substitutions
Add white wine. For more delicious flavor, once the garlic has cooked, add a generous splash of white wine to deglaze the pan.
Add green olives. When I have a smidge more time, I will go the extra mile and toss in a last-minute handful of crushed green olives. Kalamata olives would also be great.
Top with spicy breadcrumbs. Another tasty extra is to top the dish with toasted panko bread crumbs that have been tossed with olive oil and/or Calabrian chilies. Omit the red pepper flakes if adding the Calabrian chilies.
Parmigiano reggiano: Some may argue that cheese should never be added to a pasta dish that contains fish. This pasta with mackerel is delicious without it, for sure. But I typically break the rules and still add just a little because I love the extra layer of flavor.
Mackerel: If you can’t find mackerel, this recipe will work with just about any canned fish.
How To Make Canned Mackerel Pasta
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Start by cooking the pasta according to package instructions.
While the pasta cooks, place a large skillet over medium heat. Add the oil and immediately add the garlic and red pepper flakes. Cook, stirring often, until garlic is fragrant and starting to sizzle but not brown. Add the tomatoes and cook, stirring often, until tomatoes have started to break down, about 2 to 3 minutes.
Reduce heat to medium-low and add the mackerel, along with 1/4 cup of the oil from the can. Stir, gently breaking up the filets into smaller chunks.
As soon as pasta is al dente, use tongs to transfer it to the skillet, along with 1/2 cup pasta water and parmesan cheese.
Toss until the pasta looks saucy and well coated. If it looks dry, you can add a small splash of water or more of the fish oil from the can. Taste and season with salt if needed. Top with more pepper, chopped parsley and toasted pine nuts and serve immediately.
Tips
Don’t use flavored mackerel. There’s a lot of flavored canned mackerel that may work for other recipes, but for this recipe, make sure to use plain olive oil-packed mackerel.
Don’t overcook the pasta. There is nothing worse than mushy pasta. Make sure you take it out while it still has a very slight bite remaining. The residual heat will cook it a little more.
Save pasta water. If you are draining the pasta, as opposed to taking it out with tongs, make sure to save some pasta water. It is essential here for making a bit of a silky sauce.
Serving Suggestions
This canned mackerel pasta is delicious and satisfying all on its own but a salad to go alongside would definitely be nice. I will usually make a simple spinach salad, or a chopped radicchio salad drizzled with nothing more than red wine vinegar and olive oil.
For an exquisite date night kind of situation, just add a nice bottle of wine and some candles, and you’ll be all set.
Storing And Reheating
This mackerel pasta is best eaten as soon as it’s ready. That said, we all seem to enjoy the leftovers for lunch the next day, even if it’s not as good as when it was just made.
- To store: Leftovers will keep in the fridge, stored in an airtight container, up to 3 days.
- To reheat: For best results, reheat leftovers in a saucepan over low heat just until warmed through.
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I hope you love this Canned Mackerel Pasta. If you make it, please leave a comment and star rating at the bottom of the page so I know how you liked it. Thank you!
Canned Mackerel Pasta
Ingredients
- 12 ounce spaghetti, linguini or other long pasta
- 2 Tablespoons extra virgin olive oil
- 4 cloves of garlic, peeled and thinly sliced (or minced)
- 1/4 teaspoon dried chilli flakes (or to taste)
- 1 14-ounce can cherry tomatoes, drained (see notes)
- salt and freshly ground black pepper
- 2 (4-ounce) cans mackerel fillets in oil
- 1 lemon finely zested
- 1/4 cup Parmesan cheese
- 2-3 tablespoons chopped fresh parsley
- 1/4 cup toasted pine nuts (optional)
- lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Once boiling add the pasta and cook according to package instructions for al dente.
- While the pasta cooks, place a large skillet over medium heat. Add the oil and immediately add the garlic and red pepper flakes. Cook, stirring often, until garlic is fragrant and starting to sizzle but not brown, about 1 to 2 minutes. Add the tomatoes and cook, stirring often, until tomatoes have started to break down, about 2 to 3 minutes.
- Season with just a small pinch of salt and a generous pinch of black pepper. The mackerel could be salty so be careful not to add too much extra salt.
- Reduce heat to medium-low and add the mackerel, along with 1/4 cup of the oil from the cans (reserve the rest of the oil for later use). Stir, gently breaking up the filets into smaller chunks.
- As soon as pasta is al dente, use tongs to transfer it to the skillet, along with 1/2 cup pasta water. Add the lemon zest, parmesan cheese and toss until the pasta looks saucy and well coated. If it looks dry, you can add a little more pasta water, and/or more of the reserved fish oil from the can.
- Taste and season with a pinch more salt, if needed. Top with more pepper, chopped parsley and toasted pine nuts, if using. Serve immediately with lemon wedges for drizzling and enjoy!
Notes
- Cherry tomatoes: I use canned cherry tomatoes for convenience but sometimes they are hard to find. You can use 2 cups of fresh cherry tomatoes, or two plum tomatoes finely chopped. If using canned tomatoes, make sure to drain them because this dish should not have a heavy tomato sauce.
- To store: Leftovers will keep in the fridge, stored in an airtight container, up to 3 days.
- To reheat: For best results, reheat leftovers in a saucepan over low heat just until warmed through.
Dan
How much lemon (zest and juice) do you put in and when?
Sandra Valvassori
Hi Dan, sorry about that. It is the zest of 1 lemon, and the lemon juice is drizzled over the pasta once it is served. Thank you for bringing this to my attention, recipe has been fixed.