PILCHARD PUTTANESCA

Pilchard puttanesca image

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

Provided by Katy Greenwood

Time 20m

Number Of Ingredients 9

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Ingredients

300g spaghetti
1 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
1 red chilli , deseeded and finely chopped
1 tbsp tomato purée
425g can pilchard in tomato sauce
70g pack dried black olive with herbs (we used Crespo), roughly chopped
shaved parmesan , to serve

Steps:

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.

Nutrition Facts : Calories 510 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium