Pilchard Puttanesca

Ingredients

• 450 g Spaghetti
• 1 tbsp Olive Oil
• 1 Onion
• 2 cloves Garlic
• 1 Red Chili
• 1 tbsp Tomato paste
• 425 g Pilchards in Sauce
• 70 g Black Olives
• ¼ cup Parmesan Cheese (optional)

Steps

1. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large non-stick frying pan over medium heat.
3. Add chopped onion, minced garlic, and sliced red chili to the pan. Cook for 3-4 minutes until softened.
4. Stir in the tomato paste and cook for 1 minute, then add the pilchards with their sauce. Break up the fish with a wooden spoon.
5. Add the black olives and cook for a few more minutes, allowing the flavors to meld.
6. Add the drained spaghetti and 2-3 tablespoons of reserved pasta water to the pan. Toss everything together until well combined.
7. Divide between plates and serve immediately, optionally scattered with shaved Parmesan.