Pilchard puttanesca

meal
IngredientMeasure
Spaghetti300g
Olive Oil1 tbls
Onion1 finely chopped
Garlic2 cloves minced
Red Chilli1
Tomato Puree1 tbls
Pilchards425g
Black Olives70g
ParmesanShaved
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.