Pilchard puttanesca
A zesty Italian-style pilchard puttanesca: briny olives, spicy chilli and tender pilchards tossed with spaghetti and finished with shaved Parmesan for a bold, satisfying weeknight pasta.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 300 g spaghetti
- 1 tbsp olive oil
- 1 pcs onion, finely chopped
- 2 pcs garlic, minced
- 1 pcs red chilli
- 1 tbsp tomato puree
- 425 g pilchards (in sauce)
- 70 g black olives
- shaved Parmesan
Directions
- 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 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.