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Pilchard puttanesca

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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 510
  • Carbohydrates 58
  • Saturated Fat 3
  • Sugar 6
  • Protein 28
  • Fat 19
  • Fibre 5
  • Salt 2

Nutrition per serving

  • Calories 510
  • Carbohydrates 58
  • Saturated Fat 3
  • Sugar 6
  • Protein 28
  • Fat 19
  • Fibre 5
  • Salt 2

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 pilchards in tomato sauce
  • 70g pack dried black olives with herbs (we used Crespo), roughly chopped
  • shaved Parmesan, to serve

Method

  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.