Italian·non-vegetarian·easy

Pilchard puttanesca

Name: Pilchard puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
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

Alright, folks, let's talk about my infamous Pilchard Puttanesca! So you've got your spaghetti, olive oil, onion, garlic, red chilli, tomato puree, pilchards, black olives, and Parmesan ready to roll. Cook your pasta as usual. While that's bubbling away, heat up some olive oil in a pan. Fun fact: once I accidentally used way too much oil and ended up with a slippery kitchen floor – not recommended! Now, sauté your onion, garlic, and chilli until they're nice and soft. Add in the tomato puree and let it mingle for a minute. Time for the star of the show – the pilchards! Break them up with a wooden spoon and toss in those olives. Pro tip: if you like it spicy, add an extra kick of chilli. Once the pasta is cooked, toss it in with a bit of the cooking water. Give everything a good mix and serve it up with a sprinkle of Parmesan on top. Voilà! A taste of Italy with a dash of my chaotic cooking adventures. Enjoy!

30 min(prep 10 + cook 20)

4 servings

520 kcal

4.5

Ingredients

Spaghetti300g
Olive Oil1 tbls
Onion1 finely chopped
Garlic2 cloves minced
Red Chilli1
Tomato Puree1 tbls
Pilchards425g
Black Olives70g
ParmesanShaved

Nutrition

520 kcalper serving

Protein22g18%

Carbs70g58%

Fat18g15%

Fiber5g4%

Sugar6g5%

Directions

1
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.
2
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.

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