Pilchard puttanesca

• Spaghetti10½ oz
• Olive Oil1 tbls
• Onion1 finely chopped
• Garlic2 cloves minced
• Red Chilli1
• Tomato Puree1 tbls
• Pilchards1 lb
• Black Olives2½ oz
• ParmesanShaved

Instructions

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.

3. 3

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

4. 4

   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.

5. 5

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