Note: I was sent tins of Fishwife Smoked Rainbow Trout in order to write this Smoky Pantry Pasta post. Opinions are my own.
There are so many occasions when a pantry meal, like this recipe for Smoky Pantry Pasta, can be a real life saver.
I try to have a couple of pantry meals on hand for busy weeknights, the first meal back after a vacation, or, most recently, when we are in the process of moving to a new home. Preparing for the move meant that we were in cleaning out mode and doing our best to not have to go to the grocery store for any additional items.
Mid-move, I was sent the most beautifully packaged tinned fish from Fishwife – three tins of Smoked Rainbow Trout (affiliate link).
Fishwife is a female-founded and led food company aiming to make ethically sourced, premium, and delicious tinned seafood a staple in every cupboard. Founded in 2020, Fishwife sources from healthy fisheries and certified sustainable aquaculture farms to bring the vibrance of conservas culture to the North American table.
The Smoked Rainbow Trout is raised in an ASC-certified sustainable farm in the Denmark countryside and is slow-smoked in small batches over beechwood to give it that beautiful smoky flavor. The Fishwife website suggests enjoying their Smoked Rainbow Trout stirred into a lemony pasta, as smoked trout dip with potato chips, or in a savory sandwich.
I adapted this Smoky Pantry Pasta recipe from a pantry pasta recipe on Fishwife’s website, making it only with items I already had on hand. Although the original recipe calls for anchovies, I thought the smokiness of the Smoked Rainbow Trout would enhance the recipe even more!
Ingredients:
- 1 (16 oz) box pasta (I used gemelli because that’s what I had on hand)
- salt, to taste
- 1/4 cup olive oil, plus more for drizzling
- 8 garlic cloves, minced or pressed
- 1 (3 oz jar) capers, drained
- 1 teaspoon red pepper flakes, or to taste
- 1/4 cup parmesan cheese, plus more for garnish
- 1/4 cup fresh parsley, plus more for garnish
- 2 tins Fishwife smoked rainbow trout
- black pepper, to taste
Cook pasta in a pot of heavily salted water according to package directions, cooking the pasta for 1 minute less than the suggested amount for al dente. Reserve 1 cup pasta water when draining the pasta. Set aside.
Heat the olive oil over medium heat in a large saute pan. Add in the minced garlic and cook until lightly golden brown and fragrant, 1 minute.
Add capers and red pepper flakes and cook until oil is infused with the chilis, 1 minute.
Remove from heat and add in the cooked pasta with about 1/4 of the reserved pasta water. Toss the pasta in the sauce until thoroughly coated. If the pasta feels dry, add more reserved pasta water and toss again.
Add in the parmesan cheese, tossing again to coat.
Sprinkle with parsley, tossing to combine.
Season to taste with more salt and pepper, if needed. Spoon the pasta into bowls and top with some of the smoked rainbow trout.
Garnish with more parsley, parmesan cheese, black pepper, and a drizzle of olive oil, and serve.
The bit of heat from the red pepper flakes pairs so nicely with the smokiness of the Smoked Rainbow Trout.
Capers bring a pop of briny acidity to the dish, and the parsley adds some freshness to the overall dish.
The result is a beautifully balanced pasta dish that you’ll definitely want to make again and again!
Fishwife has a bunch of really tasty sounding tinned fish to keep on hand for many other pantry-friendly dishes. Be sure to check out some of their recipes here, and their selection of tinned offerings here!
Smoky Pantry Pasta
An easy weeknight pantry meal, made with Fishwife's tinned Smoked Rainbow Trout, pasta, olive oil, garlic, red pepper flakes, and capers
Servings 4 servings
Ingredients
- 1 16 oz box pasta (I used gemelli because that’s what I had on hand)
- salt to taste
- 1/4 cup olive oil plus more for drizzling
- 8 garlic cloves minced or pressed
- 1 3 oz jar capers, drained
- 1 teaspoon red pepper flakes or to taste
- 1/4 cup parmesan cheese plus more for garnish
- 1/4 cup fresh parsley plus more for garnish
- 2 tins Fishwife smoked rainbow trout
- black pepper to taste
Instructions
- Cook pasta in a pot of heavily salted water according to package directions, cooking the pasta for 1 minute less than the suggested amount for al dente. Reserve 1 cup pasta water when draining the pasta. Set aside.
- Heat the olive oil over medium heat in a large saute pan. Add in the minced garlic and cook until lightly golden brown and fragrant, 1 minute.
- Add capers and red pepper flakes and cook until oil is infused with the chilis, 1 minute.
- Remove from heat and add in the cooked pasta with about 1/4 of the reserved pasta water. Toss the pasta in the sauce until thoroughly coated. If the pasta feels dry, add more reserved pasta water and toss again.
- Add in the parmesan cheese, tossing again to coat.
- Sprinkle with parsley, tossing to combine.
- Season to taste with more salt and pepper, if needed. Spoon the pasta into bowls and top with some of the smoked rainbow trout.
- Garnish with more parsley, parmesan cheese, black pepper, and a drizzle of olive oil, and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
