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