Pilchard puttanesca
| Ingredient | Measure |
|---|
| 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 |
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.