4
Italian
Pilchard puttanesca
Allergens: Fish, Gluten, Milk
Spaghetti in a punchy tomato sauce with sardines, the thrifty pantry puttanesca.
Ingredients
- Olive oil 1 tbsp
- Tomato purée 1 tbsp
- Fresh chilli 1
- Garlic 2 clove
- Onion 1
- Tinned sardines 425 g
- Parmesan
- Olives 70 g
- Spaghetti 300 g
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.