Pilchard puttanesca
Instructions
- 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.
Recipe from bbcgoodfood.com
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Ingredients (9)
- •300g Spaghetti
- •1 tbls Olive Oil
- •1 finely chopped Onion
- •2 cloves minced Garlic
- •1 Red Chilli
- •1 tbls Tomato Puree
- •425g Pilchards
- •70g Black Olives
- •Shaved Parmesan
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