This Tinned Fish Pasta with Lemon Garlicky Breadcrumbs can mostly be considered a pantry pasta. It uses ingredients like panko breadcrumbs, dried seasonings, garlic, dried pasta, and tinned fish to create a simple and flavorful dish. I mixed in a couple fresh ingredients like chopped baby broccoli and some lemon juice/zest to freshen things up.
I had never tried tinned fish until recently, but I am now obsessed with the Fishwife brand of tinned fish! It’s high-quality, super flavorful, and they have such unique flavors (like the preserved lemon sardines I used in this dish!)
If you are in your tinned fish era like me, check out some of my other tinned fish recipes!
Tinned Fish Pasta Ingredients
Lemon Garlicky Breadcrumbs
- 1/2 cup Panko
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Parsley
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Lemon Zest additional to serve
- 2 tbsp Olive Oil
Pasta
- 8 oz Pasta reserve 1 cup of pasta water
- 1 tbsp Olive Oil I used the olive oil from the tinned fish
- 4 cloves Garlic thinly sliced
- 1/2 tsp Red Pepper Flakes adjust based on spice preference
- 6 oz Baby Broccoli or broccolini; roughly chopped into 1-2 inch pieces
- Salt & Pepper to taste
- 1 tin Sardines I used 1 tin of Fishwife Sardines with Preserved Lemon (about 4 oz)
- 2 tbsp Lemon Juice additional to serve
Recipe Instructions
Lemon Garlicky Breadcrumbs
- In a bowl, mix panko breadcrumbs with garlic powder, dried parsley, salt, pepper, and lemon zest.
- In a pan, heat 2 tbsp of olive oil over medium heat. Add the panko breadcrumbs mixture. Cook for 5-10 minutes or until golden brown. Stir often to prevent the breadcrumbs from burning. Set aside for serving.
Pasta
- Cook the pasta to al dente according to package instructions in salted water. Reserve 1 cup of pasta water.
- Meanwhile, heat 1 tbsp of olive oil in a large pan over medium heat. I used the olive oil from the tinned sardines, but you can use regular olive oil as well. Add the sliced garlic and cook, stirring often for 1 minute. Add the red pepper flakes and cook for another minute, stirring constantly.
- Mix in chopped baby broccoli. Cook for about 5 minutes, stirring occasionally. I like my broccoli to still be somewhat crisp, but cook for longer or shorter based on your preference. Add the lemon juice and season to taste with salt and pepper.
- Add the tinned sardines. I broke the sardines into smaller pieces with a wooden spoon. Transfer over the cooked pasta and a few splashes of pasta water as needed. Mix everything together.
- Divide among bowls to serve. Sprinkle generously with the lemon garlicky breadcrumbs and additional lemon juice and lemon zest as desired.
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This pasta dish is full of pantry staple ingredients and is an amazing combination of salty, acidic, fresh, spicy, and crunchy. Easily customize this recipe with a variety of spices, vegetables, and types of tinned fish.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Tinned Fish Pasta with Lemon Garlicky Breadcrumbs
A quick and easy to prepare pantry pasta with the addition of baby broccoli.
Equipment
Ingredients
Lemon Garlicky Breadcrumbs
- 1/2 cup Panko
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Parsley
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Lemon Zest additional to serve
- 2 tbsp Olive Oil
Pasta
- 8 oz Pasta reserve 1 cup of pasta water
- 1 tbsp Olive Oil I used the olive oil from the tinned fish
- 4 cloves Garlic thinly sliced
- 1/2 tsp Red Pepper Flakes adjust based on spice preference
- 6 oz Baby Broccoli or broccolini; roughly chopped into 1-2 inch pieces
- Salt & Pepper to taste
- 1 tin Sardines I used 1 tin of Fishwife Sardines with Preserved Lemon (about 4 oz)
- 2 tbsp Lemon Juice additional to serve
Instructions
Lemon Garlicky Breadcrumbs
- In a bowl, mix panko breadcrumbs with garlic powder, dried parsley, salt, pepper, and lemon zest.
- In a pan, heat 2 tbsp of olive oil over medium heat. Add the panko breadcrumbs mixture. Cook for 5-10 minutes or until golden brown. Stir often to prevent the breadcrumbs from burning. Set aside for serving.
Pasta
- Cook the pasta to al dente according to package instructions in salted water. Reserve 1 cup of pasta water.
- Meanwhile, heat 1 tbsp of olive oil in a large pan over medium heat. I used the olive oil from the tinned sardines, but you can use regular olive oil as well. Add the sliced garlic and cook, stirring often for 1 minute. Add the red pepper flakes and cook for another minute, stirring constantly.
- Mix in chopped baby broccoli. Cook for about 5 minutes, stirring occasionally. I like my broccoli to still be somewhat crisp, but cook for longer or shorter based on your preference. Add the lemon juice and season to taste with salt and pepper.
- Add the tinned sardines. I broke the sardines into smaller pieces with a wooden spoon. Transfer over the cooked pasta and a few splashes of pasta water as needed. Mix everything together.
- Divide among bowls to serve. Sprinkle generously with the lemon garlicky breadcrumbs and additional lemon juice and lemon zest as desired.
Tried this recipe?Let me know how it was!
