Tinned mackerel spaghetti with lemon chilli breadcrumbs
Cheap, nutritious, and packed with flavour, tinned mackerel is a brilliant store-cupboard staple—and a fantastic way to make your midweek pasta both healthy and hassle-free. Rich in omega-3 fatty acids and protein, it adds depth and substance to even the simplest dishes, making it ideal for quick, satisfying meals. In this recipe, it’s paired with easy lemon and chilli breadcrumbs—an excellent use for leftover bread—that bring brightness, texture, and a little heat. These golden, crunchy crumbs are not only delicious scattered over pasta, but also make a great vegan alternative to Parmesan, adding flavour without dairy.
As well as being convenient and tasty, this dish delivers on the nutrition front. Each serving provides approximately 595 kcal, 21g of protein, 90g of carbohydrates (including 9g of sugars), 16g of fat (of which just 2g are saturates), 6g of fibre, and 2g of salt. It’s a smart, balanced option for busy weeknights that doesn’t sacrifice flavour—or your time.
Tinned mackerel spaghetti with lemon chilli breadcrumbs ingredient list;
Ingredients for the tinned mackerel spaghetti;
200g/7oz of spaghetti
Tin-smoked mackerel fillets, 110g
50g/1¾oz of oil-packed, slow-roasted cherry tomatoes
Extra virgin olive oil, 1½ teaspoon
A tiny pinch of flatleaf parsley, a quarter of a lemon, freshly ground sea salt, black pepper, and juice
Ingredients for the lemon chilli breadcrumbs;
One tablespoon of virgin olive oil
One tiny slice of handmade bread, mixed, plus a small handful of fresh breadcrumbs
¼ teaspoon dried chilli flakes ¼ lemon, just the zest, finely grated
Tinned mackerel spaghetti with lemon chilli breadcrumbs step by step instruction method;
Step 1
Bring a large saucepan of salted water to a rolling boil, then add the spaghetti. Cook according to the packet instructions, usually around 10–12 minutes, stirring occasionally to prevent the pasta from sticking together. Start checking for doneness a minute or two before the suggested time- the spaghetti should be tender but still have a slight bite (al dente). Once cooked, reserve a little of the pasta water, then drain the spaghetti and set aside.
Step 2
Meanwhile, while the pasta is cooking, drain the tinned mackerel and set it aside. If you're using slow-roasted tomatoes packed in oil, gently dab them with kitchen paper to remove any excess oil, which helps keep the final dish from becoming too greasy. Roughly chop the tomatoes into bite-sized pieces and place them in a large mixing bowl. Add the drained mackerel, a good drizzle of olive oil, and a handful of freshly chopped parsley for a hit of freshness. Season generously with salt and cracked black pepper to bring all the flavours together. Give everything a gentle stir to combine, then set the mixture aside while you finish preparing the rest of the dish.
Step 3
To prepare the lemon chilli breadcrumbs, heat the olive oil in a medium–large frying pan over medium-high heat. Once the oil is hot and shimmering, add the breadcrumbs, spreading them out evenly in the pan. Gently fry for 3–4 minutes, stirring often, until they turn golden brown and crisp—watch carefully, as they can brown quickly. Once toasted to your liking, remove the pan from the heat and stir in the chilli flakes and freshly grated lemon zest.
Step 4
The heat from the pan will gently release the flavours of the chilli and citrus without burning them. Set the breadcrumbs aside to cool slightly—they’ll add a delicious crunchy topping with a hint of heat and brightness when it’s time to serve. Return the spaghetti to the pan after draining it, saving some of the cooking water.
Step 5
Add the mackerel combination and, if needed, season with lemon juice and a bit more salt and pepper. A small amount of the pasta water that was set aside can be added gradually until the appropriate consistency is achieved if you prefer a looser sauce. Divide the cooked spaghetti evenly between two warm bowls, allowing the steam to rise as you plate. Spoon the mackerel and tomato mixture over the pasta, letting the flavours meld together. Finish each bowl with a generous, even sprinkling of the lemon chilli breadcrumbs, adding a delightful crunch and zesty kick to every bite. Serve immediately, and enjoy this simple yet flavour-packed dish while it’s warm and fresh.