Pilchard Puttanesca

Raid the storecupboard and knock up this tomato-based Italian pasta supper in twenty minutes.

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  510

• Protein

  28g

• Carbs

  58g

• Fat

  19g

• Saturates

  3g

• Fibre

  5g

• Sugar

  6g

• 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

Directions

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.

Categories: All Christmas, Dishes, Everyday