Name: Pilchard puttanesca
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
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, roughly chopped; shaved parmesan to serve

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Pilchard puttanesca

Pilchard puttanesca

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.4 out of 5.13 ratingsRate

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Raid the storecupboard and knock up this tomato-based Italian pasta supper in twenty minutes.

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Ingredients

Nutrition

Units:

MetricUS

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, roughly chopped
shaved parmesan

to serve

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Nutrition: per serving

kcal510
fat19g
saturates3g
carbs58g
sugars6g
fibre5g
protein28g
salt2g

Method

step 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.
step 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 Good Food magazine, March 2014

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A star rating of 4.4 out of 5.13 ratings

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