Pantry pasta is meant to be a no fuss dish. No need to run to the grocery store. No need to simmer a sauce. It packs a loads of flavour without much effort. The ingredients are also interchangeable and should be based around what you have in the pantry. Don’t have capers? Use olives! Don’t have mackerel? Use tuna! The brown butter anchovy bread crumb makes this dish super rich with umami. I always make a double batch and use on caesar salad, roasted vegetables, or really anything!

500g pacherri pasta, (or spaghetti is ok too)

3 tbsp (45 mL) unsalted butter

1 tsp (5 mL) anchovy paste (or finely chopped anchovy filets)

1/2 cup (125 mL) unseasoned panko bread crumbs

1/2 cup (125 mL) extra virgin olive oil

4 cloves garlic

1/3 cup (78 mL) capers, drained

1 tsp (5 mL) dry chilli flake

1 1/2 tsp (7.5 mL) lemon zest

1/4 cup basil, mint or parsley leaves

Bring a large pot of salted water to boil. Cook pasta to al dente. Drain, reserving about 1 cup of pasta water
Heat a skillet over medium high. Add in butter and let cook until it foams and turns golden brown, about 3 minutes, stirring constantly with a wooden spoon. Turn heat to low. Whisk in anchovy paste. Add in bread crumbs and increase het back to medium high. Stir to coat in butter and continue to cook until toasted and deep golden brown. Remove from heat and set aside
In a large pan, or heavy bottom pot, heat olive oil over medium low. Add in garlic and cook until fragrant, about 2 minutes. Do not let brown
Add in capers, chilli flake, lemon zest. Turn up heat to medium high. Add in 1/4 cup pasta water along with the pasta. Stir constantly to heat and coat the pasta adding more pasta water as needed to moisten and coat.
Once pasta is coated and heated through, add in lemon juice and mackerel. Toss a few more times to incorporate.
Transfer to a serving platter or individual plates. Garnish with bread crumb and herb of choice.

Serves 4-6