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


  • 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


  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.

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