THE BEST Pantry Pasta with Tinned Fish

You can make a delicious bowl of pasta with leftover ingredients in your fridge and pantry!

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Step 1

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.

Step 2

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.

Step 3

Immediately transfer to a bowl. Season to taste with salt and pepper.

Step 4

Cook pasta according to al dente according to package instructions. Reserve about 1 cup of pasta water.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve immediately with freshly grated parmesan cheese, the remaining lemon juice, the reserved brown butter breadcrumbs, and a drizzle of olive oil.

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