Pilchard puttanesca

• spaghetti↗300g g
• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• red chilli↗1

  deseeded and finely chopped

• tomato purée↗1 tbsp tbsp
• can pilchard↗425g g

  in tomato sauce

• pack dried black olive↗70g g

  with herbs, roughly chopped

• shaved parmesan

  to serve

Step-by-step instructions

1. 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. 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.