Pilchard puttanesca

Method3 steps · about 20 min

1. 1

   Step 1: Bring a pot of water to a boil and cook all the spaghetti (300 g) following its packet directions. Before draining, save at least three tablespoons of the actual cooking water, then drain the cooked spaghetti. Meanwhile peel and chop the onion (1), peel and crush the garlic (2) and deseed and finely chop the chilli. Heat all the oil (1 tbsp) in a nonstick pan and soften all three prepared aromatics for three to four minutes.

   Soften onion, garlic and chilli; pasta follows its packet · 4 minUses 300 g dry spaghetti · Water for boiling spaghetti, as needed · 1 tbsp olive oil · 1 onion, finely chopped in step 1 · 2 garlic cloves, crushed in step 1 · 1 red chilli, deseeded and finely chopped in step 1

2. 2

   Step 2: Roughly chop the dried black olives. Stir all the tomato paste into the actual softened aromatic pan for one minute. Add the complete tin of cooked pilchards with its tomato sauce, break up the fish with a wooden spoon, then add all the chopped olives. Cook for a few more minutes until the fish sauce is thoroughly hot.

   Cook tomato paste before adding fish and olives · 1 minUses Only the complete aromatic pan; hold cooked pasta and water · 1 tbsp concentrated tomato paste · 425 g can pilchards in tomato sauce, including the sauce · 70 g dried black olives with herbs, roughly chopped in step 2

3. 3

   Step 3: Toss all the actual cooked drained spaghetti through the hot pilchard sauce with two to three tablespoons of its actual reserved cooking water. Divide the completed pasta between four plates and scatter with shaved Parmesan to serve.

   Uses All cooked drained spaghetti · 2–3 tbsp actual reserved pasta cooking water · All cooked fish sauce · Shaved Parmesan for serving, as desired