Pilchard puttanesca
Raid the storecupboard and knock up this tomato-based Italian pasta supper in twenty minutes.
- Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 510
- fat 19g
- saturates 3g
- carbs 58g
- sugars 6g
- fibre 5g
- protein 28g
- salt 2g
Ingredients
- 300g spaghetti
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 1 tbsp tomato purée
- 425g can pilchards in tomato sauce
- 70g pack dried black olives with herbs (we used Crespo), roughly chopped
- shaved Parmesan, to serve
Method
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.
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.