Pilchard puttanesca
Cook the pasta following pack instructions
Ingredients
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300 g Spaghetti
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1 tbls Olive Oil
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1 finely chopped Onion
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2 cloves minced Garlic
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1 whole Red Chilli
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1 tbls Tomato Puree
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425 g Pilchards
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70 g Black Olives
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1 Shaved Parmesan
Instructions
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.
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.
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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.