Pilchard Puttanesca

Ingredients

• 300 gspaghetti
• 1 tbspolive oil
• 1onion, finely chopped
• 2 clovegarlic, minced
• 1red chilli, finely sliced
• 1 tbsptomato purée
• 425 gpilchards, canned in tomato sauce
• 70 gblack olives, pitted
• parmesan, shaved, to serve

Method

1. 1

   Cook the spaghetti according to packet instructions, reserving 2–3 tbsp of the cooking water before draining.

2. 2

   Meanwhile, heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3–4 minutes until softened.

3. 3

   Stir in the tomato purée and cook for 1 minute. Add the pilchards with their sauce and cook, breaking up the fish with a wooden spoon.

4. 4

   Add the olives and continue to cook for a few more minutes.

5. 5

   Drain the pasta and add to the pan along with 2–3 tbsp of the reserved pasta cooking water. Toss everything together well.

6. 6

   Divide between plates and serve scattered with shaved Parmesan.