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speedy fish pasta dish recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
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Customer recipe
Added 41 months ago

Having grown up with a Mum and Aunt that had pantries laden with tins, packets and jars, it developed my love for "storecupboard" cooking and creating or adapting dishes from what was available. Try it!

Prepare large pan of salted, boiling water for the pasta. Cook to pack instructions bearing in mind the sauce takes approximately 4-6 minutes.

Gently soften shallot (if using) for a minute in the oil. Add the garlic and lightly cook for 1 minute. Then add the tomatoes, tins fish including sauce and chilli flakes. Stir through slightly breaking up the fish. Try not to break the fish down to a mush (unless that's how you like it!). Heat slowly for 2-3 minutes stirring occasionally to heat through.

Add parsley, retaining some for serving. If using olives and/or capers, add at this point and combine. Heat for further minute if using these optional extras.

Drain pasta but retain some of the cooking water. Use this liquid to thin the fish sauce to the consistency you like. Usually 1-3 tablespoons will suffice. Combine pasta and sauce and serve sprinkled with reserved fresh parsley.

Adapt this dish to your liking using the optional ingredients. If the tinned fish is lacking in sauce then add a dash of tomato puree but you may need to thin the sauce more.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 tins (approx 95-120g each tin) skinless and boneless fish in tomato sauce (e.g. sardines, mackerel, etc
  • 400g pasta, dried or fresh
  • 1-2 cloves garlic, peeled and crushed (or lazy alternative)
  • 1 tbsp olive oil
  • 1 pinch chilli flakes
  • 1 shallot (optional)
  • 1 small or half large can chopped tomatoes
  • small bunch fresh chopped parsley
  • 1 tablespoon drained capers (optional)
  • 75-100g pitted black olives (optional)

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