Mackerel pasta with toasted Panko bread crumbs

This is my favorite OMS pasta dish.
Sometimes I eat it 3 times a week because it’s super quick, easy to make, cheap and incredibly delicious!
The version shown on the picture doesn’t contain parsley but it’s mandatory actually! 😉


  • 400g tube shaped pasta
  • 1 tin of mackerel filet in EVOO
  • 1 small glass of capers
  • 1 sprig of parsley, leaves roughly chopped, stalks finely chopped
  • juice of 1 lemon
  • peel of 1 lemon
  • 1 cup of pasta water
  • 50g of Panko bread crumbs
  • 1 glove of garlic, finely grated
  • freshly ground black pepper
  • red chili flakes
  • (additional if desired: 1/3 cup of nutritional yeast)

If you don’t have parsley like me when I shot the picture, chives and / or dill are also suitable


  1. cook pasta as instructed, save 1 cup of pasta water short before al dente
  2. meanwhile mix Panko bread crumbs and garlic well together in a large bowl
  3. roast bread crumb mixture on medium heat in a large pan till slightly brown and garlic became fragrant
  4. add parsley stalks (+nutritional yeast if desired) to the mixture, set aside
  5. drain mackerel and keep 1/3 of the EVOO (or less if desired), mash in a large bowl with a fork
  6. add capers, lemon juice, 2/3 of the chopped parsley leaves and 2/3 of the grated lemon zest to the mackerel mash
  7. if pasta is ready, add to the bowl together with the saved cup of pasta water and mix well
  8. add some freshly ground black pepper, more chili flakes and salt if desired
  9. put on plates and serve with the roasted bread crumbs, some more parsley and lemon zest on top

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