Pilchard puttanesca
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 300g spaghetti
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 1 red chillideseeded and finely chopped
- 1 tbsp tomato purée
- 425g can pilchardin tomato sauce
- 70g pack dried black olivewith herbs, roughly chopped
- shaved parmesanto serve
Nutrition: per serving
- kcal510
- fat19g
- saturates3g
- carbs58g
- sugars6g
- fibre5g
- protein28g
- salt2g
Method
step 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.
step 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.
