Pilchard puttanesca

Method

1. 1

   Cook the pasta following pack instructions.

2. 2

   Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften.

   04:00

   Start 04:00
3. 3

   Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce.

   01:00

   Start 01:00
4. 4

   Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.

5. 5

   Drain the pasta and add to the pan with 2-3 tbsp of the cooking water.

6. 6

   Toss everything together well, then divide between plates and serve, scattered with Parmesan.

Source: original recipe