Step 1 of 7
Pilchard Puttanesca
Put the spaghetti on to cook to the packet timing, and remember to save a mugful of the starchy water before you drain it.
Step 2
While it boils, warm the oil in a non-stick skillet and soften the onion, garlic and chili together for 3–4 minutes.
Step 3
Stir the tomato paste in and let it cook for a minute, until it darkens and loses its raw edge.
Step 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.
Step 5
Add the olives and let everything bubble together for a few minutes so the sauce thickens slightly.
Step 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.
Step 7
Divide between plates and shave the Parmesan over the top.
