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
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!