Pilchard puttanesca


  • 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


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.