Pilchard puttanesca

Ingredients

• Spaghetti — 300 g
• Olive Oil — 1 tbsp
• Onion — 1 pcs
• Garlic — 2 pcs
• Red Chilli — 1 pcs
• Tomato Puree — 1 tbsp
• Pilchards — 425 g
• Black Olives — 70 g
• Parmesan

Steps

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. 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.