Ingredients — tap any to shop it
- Spaghetti 300g
- Olive Oil 1 tbls
- Onion 1 finely chopped
- Garlic 2 cloves minced
- Red Chilli 1
- Tomato Puree 1 tbls
- Pilchards 425g
- Black Olives 70g
- Parmesan Shaved
Method
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.