THE BEST Pantry Pasta
Updated Jul 14, 2025, Published on May 04, 2023
This post may contain affiliate links. Please read our disclosure policy.
One of my favorite things to do is take an inventory of random ingredients in my pantry and fridge and create a delicious recipe using any ingredients I have on hand. This Pantry Pasta recipe was a result of not going to the grocery store and using up ingredients I had on hand!
If you check out my post about my favorite pantry staples to keep on hand, it makes it really easy to cook up creative and flavorful dishes on a whim!
What is Pantry Pasta?
Pantry pasta is a type of pasta dish that is made using non-perishable ingredients that are commonly found in one's pantry or kitchen cupboard. It is a flexible recipe that allows you to use whatever ingredients you have on hand, which makes it a great option for those times when you need to use up leftovers or ingredients that are close to their expiration date.
Pantry pasta dishes may feature ingredients like canned beans, canned tomatoes, dried herbs, and spices, as well as staples like pasta, rice, and quinoa. These ingredients can be combined in a variety of ways to create different flavor profiles and textures.
Pantry Pasta Ingredients
Keep in mind, these are the ingredients I used, but the whole point of a recipe like this is to experiment with ingredients that you already have laying around!
Brown Butter Breadcrumbs Ingredients
Pasta Ingredients
- 8 oz Pasta - I used Malfaldine pasta but any pasta shape will work - short or long!
- 1 cup Pasta Water - the pasta water will come from the pot you cooked your pasta in. I included this as an ingredient so you don't forget to reserve some pasta water.
- 1 tbsp Olive Oil - I also drizzled some Graza "Drizzle" oil on to serve
- 3 cloves Garlic
- 1/2 tsp Red Pepper Flakes - I like heat so I went heavier than this but use more or less based on your own spice preference
- 1/4 cup Sun-Dried Tomatoes
- 2 tbsp Capers
- 1 Lemon - you'll want the zest and juice. I use my Microplane Grater to make zesting the lemon really easy.
- 1/2 tsp Fish Sauce
- 1/2 tsp Granulated Sugar
- 1 tin Canned Tuna I love Fishwife brand!
- 1 cup Mixed Fresh Herbs - use what you have on hand. I used about 1/4 cup dill and 3/4 cup parsley
- 1/4 Parmesan Cheese - freshly grated! is always best
Recipe Instructions
Brown Butter Breadcrumbs
- In a pan, melt butter over medium heat. Stir frequently for 2-3 minutes. The butter will start to foam up and then subside. It should smell nutty and toasted. You will see light brown specks forming. Keep a close eye on the butter because it can quickly burn.
- Pour in the panko breadcrumbs. Stir to incorporate with the butter. Season with salt and pepper. Cook, stirring constantly for another 1-2 minutes until the panko is golden and toasted.
- Immediately transfer to a bowl. Season to taste with salt and pepper.
Pasta Instructions
- Cook pasta according to al dente according to package instructions. Reserve about 1 cup of pasta water.
- Meanwhile, in a large pan, heat olive oil over medium heat. Add the thinly sliced garlic and cook for 2 minutes, stirring often. Add the red pepper flakes and cook for another minute, stirring often.
- Add the chopped sun-dried tomatoes and capers, the juice of 1/2 a lemon, the fish sauce, and the sugar. Cook for about 7 minutes, stirring a few times.
- Add the can of tinned tuna and stir to combine. Add the cooked pasta, fresh herbs, and the zest of 1 lemon. Combine well with the other ingredients. Pour in pasta water as needed if the pasta seems a bit dry. The heat of the pan and the pasta water will quickly wilt the fresh herbs.
- Serve immediately with freshly grated parmesan cheese, the remaining lemon juice, the reserved brown butter breadcrumbs, and a drizzle of olive oil.
Did you try this Pantry Pasta? Leave a Review!
One of the best things about this recipe is how flexible it is. You can use any type of pasta you have on hand, adjust the spice level to your liking by adding more or less red pepper flakes, toss in whatever fresh herbs you need to use up. You can also use different types of tinned fish, such as canned salmon or sardines, depending on your preference or what you have in your pantry.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
THE BEST Pantry Pasta with Tinned Fish
Ingredients
Brown Butter Breadcrumbs
- 2 tablespoon Butter
- 1/4 cup Panko Breadcrumbs
- Kosher Salt & Black Pepper, to taste
Pasta Ingredients
- 8 oz Pasta, I used a long shape, but any shape works
- 1 cup Pasta Water, reserved from the pasta
- 1 tablespoon Olive Oil, additional to drizzle
- 3 cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes, more or less based on spice preference
- 1/4 cup Sun-Dried Tomatoes, roughly chopped
- 2 tablespoon Capers, roughly chopped
- 1 Lemon, juice and zest; divided
- 1/2 teaspoon Fish Sauce
- 1/2 teaspoon Granulated Sugar
- 1 tin Canned Tuna, I love Fishwife brand!
- 1 cup Fresh Herbs, roughly chopped; I used about 1/4 cup dill and 3/4 cup parsley
- 1/4 Parmesan Cheese, freshly grated to serve
Instructions
Brown Butter Breadcrumbs
- In a pan, melt butter over medium heat. Stir frequently for 2-3 minutes. The butter will start to foam up and then subside. It should smell nutty and toasted. You will see light brown specks forming. Keep a close eye on the butter because it can quickly burn.
- Pour in the panko breadcrumbs. Stir to incorporate with the butter. Season with salt and pepper. Cook, stirring constantly for another 1-2 minutes until the panko is golden and toasted.
- Immediately transfer to a bowl. Season to taste with salt and pepper.
Pasta Instructions
- Cook pasta according to al dente according to package instructions. Reserve about 1 cup of pasta water.
- Meanwhile, in a large pan, heat olive oil over medium heat. Add the thinly sliced garlic and cook for 2 minutes, stirring often. Add the red pepper flakes and cook for another minute, stirring often.
- Add the chopped sun-dried tomatoes and capers, the juice of 1/2 a lemon, the fish sauce, and the sugar. Cook for about 7 minutes, stirring a few times.
- Add the can of tinned tuna and stir to combine. Add the cooked pasta, fresh herbs, and the zest of 1 lemon. Combine well with the other ingredients. Pour in pasta water as needed if the pasta seems a bit dry. The heat of the pan and the pasta water will quickly wilt the fresh herbs.
- Serve immediately with freshly grated parmesan cheese, the remaining lemon juice, the reserved brown butter breadcrumbs, and a drizzle of olive oil.
Video
@carolbeecooks This pantry pasta was made entirely with random ingredients in my fridge/pantry. You can easily customize with what you have on hand! #pastatiktok #pantrypasta #tinnedfish
♬ #doyalike - kazeWIW
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good recipe! I added some heavy cream at the end and it was awesome (if you like a creamy pasta).
Thank you so much for trying the recipe and leaving a review! Heavy cream would be a super tasty addition – easily customizing this recipe is the best part of a pantry pasta!