Recipe information
Ingredients for - Pilchard puttanesca
1. 300g spaghetti -
7. 425g can pilchard in tomato sauce -
8. 70g pack dried black olive with herbs, roughly chopped -
9. shaved parmesan , to serve -
How to cook deliciously - Pilchard puttanesca
1. Stage
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. Stage
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.
