italian · pasta

Pilchard puttanesca

Name: Pilchard puttanesca
Yield: 4 servings
Cuisine: italian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Spaghetti300 g
Olive Oil1 tbsp
Onion1
Garlic2 cloves
Red Chilli1
Tomato Puree1 tbsp
Pilchards425 g
Black Olives70 g
Parmesan

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Cook 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.
2
Drain 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.