Step 2

Meanwhile, heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3–4 minutes until softened.

Step 3

Stir in the tomato purée and cook for 1 minute. Add the pilchards with their sauce and cook, breaking up the fish with a wooden spoon.

Step 4

Add the olives and continue to cook for a few more minutes.

Step 5

Drain the pasta and add to the pan along with 2–3 tbsp of the reserved pasta cooking water. Toss everything together well.

Step 6

Divide between plates and serve scattered with shaved Parmesan.