Pilchard puttanesca

Pilchard puttanesca

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Raid the storecupboard and knock up this tomato-based Italian pasta supper in twenty minutes.

Nutrition and extra info

Nutrition: per serving

  • kcal510
  • fat19g
  • saturates3g
  • carbs58g
  • sugars6g
  • fibre5g
  • protein28g
  • salt2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g spaghetti
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp tomato purée
  • 425g can pilchard in tomato sauce
    Pilchard

    Pilchard

    pilch-urds

    Pilchards are grown-up herrings, not something quite different and are suitable only to be…

  • 70g pack dried black olive with herbs (we used Crespo), roughly chopped
  • shaved parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
catie74
2nd Mar, 2016
Surprised myself with how delicious this was and the kids liked it too which is great, as I usually have all the ingredients in so a fab stand by option. I took the bones out of the pilchards first and used black olives from at tub as we get through a couple of large tubs a week so always have them in. (kids are addicted to them)
MrsLB
14th Apr, 2015
5.05
This is delicious. I used 3 chillies, 4 cloves of garlic and black olives from a jar. Will be making this again soon.
russbarton
25th Jun, 2014
5.05
At first sight this recipe does not look very inviting. Having prepared it I can say that it is well worth trying. Very quick and very tasty. We have now had it on a number of occasions and it never fails to please.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.