Ever wondered what to do with leftover cooked fish? For the record, I am not a fan of eating day-old cooked fish. However, Mr. S is and he enjoys constructing a cold fish sandwich…eww! However, this fish pasta has changed my view. Last week I was in the mood for pasta but didn’t fancy a tomato or cream sauce. Cacio e pepe sprang to mind. Cacio is an Italian pecorino cheese and pepe is black pepper. It’s one of the easiest meals to make. Dinner is ready in the time it takes the pasta to cook. To make my fish pasta I borrowed from this classic Roman dish. In other words, embellish it with fish and capers. Because this dish is super easy to make, budget-friendly, you can easily make it as a mid-week meal.
Looking for cooked fish recipes? Check these out.
6 oz. pasta
3 tablespoons butter
1 tablespoon capers
1 cup finely grated pecorino or parmesan cheese
1 cup of cooked fish, slightly broken up (the cooking process will break up more)
Cook pasta according to instructions. Drain and reserve one cup of pasta water. Grab a skillet and over medium heat melt two tablespoons butter with the capers. Add a teaspoon or two of freshly ground black pepper; stir to combine. Add half a cup of the reserved pasta water and bring to a simmer. Toss in pasta and fish with the remaining tablespoon of butter. Reduce heat to low and add cheese, tossing with tongs until the butter has melted. Top with freshly chopped Italian parsley. Serve immediately.
the culinary chase’s note
Add more pasta water if the sauce seems dry. Enjoy!