Italianby TheMealDBPilchard puttanescaKeep screen onSaveShareIngredients300g Spaghetti1 tbls Olive Oil1 finely chopped Onion2 cloves minced Garlic1 Red Chilli1 tbls Tomato Puree425g Pilchards70g Black OlivesShaved ParmesanStepsStep-by-step0 of 2 done1Cook 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.2Drain 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.Source: TheMealDB
