Pilchard puttanesca — a thrifty, punchy pasta tossing spaghetti with tinned pilchards, garlic, chilli and black olives. Quick, full of flavour and surprisingly satisfying.
- 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
Video
Preparation
- Cook the pasta following the pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3–4 minutes to soften. Stir in the tomato purée and cook for 1 minute, 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 minutes.
- 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.
