Pilchard puttanesca

Pasta · Italian classic.

Ingredients

• 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

Method

1. Fry — 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.
2. Stir — Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce.
3. Add ingredients — Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.
4. Add ingredients — Drain the pasta and add to the pan with 2-3 tbsp of the cooking water.
5. Serve — Toss everything together well, then divide between plates and serve, scattered with Parmesan.

More Italy recipes

• Pizza Margherita
• Spaghetti al Pomodoro
• Lasagna alla Bolognese
• Risotto alla Milanese
• Tiramisu
• Spaghetti Carbonara