Raid the storecupboard and knock up this tomato-based Italian pasta supper in twenty minutes.
Prep:10 mins Cook:10 mins
Nutrition per serving
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
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.