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

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.