Pilchard Puttanesca

Ingredients

• 10 1/2 ozspaghetti
• 1 tbspolive oil
• 1onion, finely chopped
• 2 clovegarlic, minced
• 1red chili, finely sliced
• 1 tbsptomato paste
• 15 ozpilchards, canned in tomato sauce
• 1/2 cupblack olives, pitted
• parmesan, shaved, to serve

Method

1. 1

   Put the spaghetti on to cook to the packet timing, and remember to save a mugful of the starchy water before you drain it.

2. 2

   While it boils, warm the oil in a non-stick skillet and soften the onion, garlic and chili together for 3–4 minutes.

3. 3

   Stir the tomato paste in and let it cook for a minute, until it darkens and loses its raw edge.

4. 4

   Tip in the pilchards along with the sauce from the can and break the fish up against the side of the pan with a wooden spoon.

5. 5

   Add the olives and let everything bubble together for a few minutes so the sauce thickens slightly.

6. 6

   Drain the pasta, add it to the pan with 2–3 tbsp of the reserved water, and toss hard until every strand is coated.

7. 7

   Divide between plates and shave the Parmesan over the top.