Pilchard puttanesca

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- 300g Spaghetti
- 1 tbls Olive Oil
- 1 finely chopped Onion
- 2 cloves minced Garlic
- 1 Red Chilli
- 1 tbls Tomato Puree
- 425g Pilchards
- 70g Black Olives
- Shaved Parmesan


Cook the pasta following pack instructions.
Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften.
Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce.
Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.
Drain the pasta and add to the pan with 2-3 tbsp of the cooking water.
Toss everything together well, then divide between plates and serve, scattered with Parmesan.