Pilchard Puttanesca
Spaghetti in a briny tomato-and-pilchard sauce with olives and chilli — a bold pantry dinner.
- Total
- 30 min
- Serves
- 4
A thrifty Italian pasta with bold flavor: spaghetti tossed with pilchards, garlic, chilli and tomato in a puttanesca spirit, sharpened with black olives and parmesan. The tinned fish melts into a savory, briny sauce that belies its humble cost. It's a pantry dinner with genuine character — proof that cheap can be delicious.
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
Instructions
- 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 puree 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 (per serving)
- Calories
- 550
- Protein
- 25 g
- Fat
- 20 g
- Carbs
- 70 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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