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Pilchard puttanesca
Monday, 09 October 2017 - 12:19 | Views - 1,493
Ingredients
300g spaghetti
1 tbsp olive oil
1 onion
2 garlic cloves
1 red chilli
1 tbsp tomato purée
425g can pilchard
70g pack dried black olive with herbs (we used Crespo), roughly chopped
shaved parmesan
Prep: 10 MINS
Cook: 10 MINS
Method
1)Cook the pasta following pack instructions.
300g spaghetti
1 tbsp olive oil
1 onion
2 garlic cloves
1 red chilli
1 tbsp tomato purée
425g can pilchard
70g pack dried black olive with herbs (we used Crespo), roughly chopped
shaved parmesan
Prep: 10 MINS
Cook: 10 MINS
Method
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.
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
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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