Pilchard puttanesca

1 of 5-a-day 10-30 minutes 4 servings 600 kcal or less budget calcium iron mains pasta pasta puttanesca quick pasta recipes spaghetti spaghetti puttanesca spicy tomato pasta

N/A

Source

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 pilchard in tomato sauce

70g pack dried black olive with herbs (we used Crespo), roughly chopped

shaved parmesan , to serve

Method

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.

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.