Pilchard puttanesca

Ingredients

• 300g Spaghetti
• 1 tbls Olive Oil
• 1 finely chopped Onion
• 2 cloves minced Garlic
• 1 Red Chilli
• 1 tbls Tomato Puree
• 425g Pilchards
• 70g Black Olives
• Shaved Parmesan

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cook the spaghetti in a large pan of boiling water according to the pack instructions.
2. Meanwhile, warm the olive oil in a wide frying pan set over a medium heat.
3. Add the onion, garlic and chilli, and fry for 3-4 mins until softened.
4. Stir through the tomato puree and let it cook for 1 min.
5. Tip in the pilchards along with their sauce, breaking the fish apart with a wooden spoon as it heats through.
6. Add the black olives and cook for a further few minutes.
7. Drain the spaghetti, keeping back 2-3 tbsp of the cooking water, and tip the pasta into the pan.
8. Toss everything together thoroughly, loosening with the reserved water if needed.
9. Divide between plates and finish with shavings of Parmesan.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.