Pilchard puttanesca

Ingredients

• 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

Instructions

1. Cook the spaghetti in a large pan of well-salted water until al dente, following the packet instructions. Reserve a little of the cooking water, then drain.
2. Heat the olive oil in a wide frying pan over medium heat. Add the finely chopped onion, garlic and red chilli and cook for 3–4 minutes, stirring, until softened and fragrant.
3. Stir in the tomato purée and cook for about 1 minute. Add the pilchards with their sauce, gently breaking the fish into large pieces, and let the sauce simmer briefly.
4. Add the sliced black olives and cook for a further couple of minutes until heated through.
5. Add the drained spaghetti to the pan along with 2–3 tablespoons of the reserved pasta water and toss well to coat.
6. Divide between plates and serve immediately, topped with shaved Parmesan.

instructions_source: editorial-classic