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Pilchard puttanesca

Italian pasta dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

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

Method

  1. 1

    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.

  2. 2

    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.