Pilchard Puttanesca

A bold and satisfying twist on the classic Italian puttanesca, made with tinned pilchards, briny black olives and a kick of red chilli. Ready in under 30 minutes, it's a budget-friendly weeknight dinner packed with flavour.

Ingredients

• Spaghetti

  ⚖ 300 g 💧 461.5 ml 🥛 2 cup
  kcal/г%DV

  Calories

  111655%

  Protein

  40.280%

  Total Fat

  4.76%

  Carbohydrates

  224.481%
• Parmesan

  ⚖ 40 g 💧 40 ml 🥄 2⅔ tbsp
  kcal/г%DV

  Calories

  1567%

  Protein

  14.328%

  Total Fat

  10.012%

  Carbohydrates

  1.30%
• Olive Oil

  ⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
  kcal/г%DV

  Calories

  1326%

  Protein

  0.00%

  Total Fat

  15.019%

  Carbohydrates

  0.00%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Red Chilli

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  170%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.01%
• Garlic

  ⚖ 10 g 🧄 2 pcs
  kcal/г%DV

  Calories

  140%

  Protein

  0.71%

  Total Fat

  0.00%

  Carbohydrates

  2.81%
• Tomato Puree

  ⚖ 30 g 💧 27.8 ml 🥄 1.88 tbsp
  kcal/г%DV

  Calories

  100%

  Protein

  0.40%

  Total Fat

  0.10%

  Carbohydrates

  2.60%

Also in this recipe

• Pilchards 425 g
• Black Olives 70 g

Instructions

• Cook 300g of spaghetti according to pack instructions, reserving 45–60ml of the cooking water before draining.
• Heat 15ml of olive oil in a non-stick frying pan over medium heat and cook the onion, garlic and red chilli for 3–4 minutes until softened. Stir in 15ml of tomato purée and cook for 1 minute.
• Add the 425g of pilchards along with their sauce, breaking up the fish with a wooden spoon as it cooks. Stir in 70g of black olives and continue to cook for a few more minutes until everything is heated through.
• Add the drained pasta to the pan along with 45–60ml of the reserved cooking water. Toss everything together well to coat. Divide between plates and serve scattered with shaved Parmesan.