tinned fish pasta
This tinned fish pasta is my go-to dinner on a lazy night! If you are looking for more than plain buttered noodles, but don’t want to put in any real effort for a delicious and luxurious meal… this is the perfect recipe for you.
The best part of this pasta is how customizable it is. I have used so many different combinations of vegetables and fish depending on what is in my pantry. This specific recipe is my favorite mix — but feel free to swap out any of the ingredients to fit your tastes! I love tinned lobster, mussels, clams, oysters, salmon, tuna, etc. in this recipe. I’ve used all varieties of tomatoes, onions, veggies, fats, and pasta shapes. There is no wrong way to make this!
This recipe is perfect for using up whatever you have in your fridge. Got a few leftover veggies like spinach, bell peppers, or zucchini? Toss them in! You can even throw in some half-used cheese, or whatever herbs are hanging around. The beauty of this pasta is that it’s a great way to clear out the fridge while still making something delicious. Whether it's a half-open can of olives or a few slices of lemon you forgot about, everything has a place in this dish!
When it comes to tinned fish, there are some fantastic brands that really elevate this dish. Companies like Wild Planet, Brunswick, and King Oscar offer high-quality, sustainably sourced options that make all the difference in flavor. If you're looking for something a little more premium, José Gourmet and La Brújula from Spain are known for their delicious, expertly packed seafood—think delicate sardines, tuna, or anchovies that will bring your pasta to life. These brands also offer a great variety of fish, so you can experiment with different textures and flavors to make your dish uniquely yours. Whether you opt for a classic canned tuna or something more exotic like tinned octopus, there’s no shortage of top-notch options to choose from!
Recipe card is below!
Tinned Fish Pasta
Ingredients
- 1/2 lb. angel hair pasta
- 1 can tinned oysters*
- 8-10 cherry tomatoes, halved
- 1 medium shallot, roughly chopped
- 3 cloves of garlic, minced
- 1 cup dry white wine
- 2 T butter
- 2 T extra virgin olive oil
- 1 bunch fresh parsley**
- 1/4 cup freshly grated parmesan
- Salt & pepper to taste
Instructions
- Prep cherry tomatoes, shallot, garlic, and parsley. Bring a large pot of salted water to boil for your pasta, and cook according to box.
- Heat the olive oil over medium heat in a skillet. Add shallot and tomatoes. Stew for 5 mins, or until softened.
- Add minced garlic and parsley. Cook until fragrant, about 1-2 minutes.
- Add 1/2 cup of white wine and let reduce a bit before adding in your can of oysters. Add salt and pepper. Continuously mix and taste to see if you need more salt!
- Lastly, add the butter, cooked pasta, and freshly grated parmesan. Mix until a creamy sauce forms.
- Plate pasta and top with more parsley and parmesan!
Notes
*Substitute oysters for your preferred tinned fish.
**Swap fresh parsley for dried parsley, if necessary.
