Pasta · Italian
Pilchard puttanesca
Pasta night is a ritual in my house. It's always this or something close enough to it.
Method
- 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.
Notes
Don't rush the early steps. I've tried, and it's never been worth it.
This scales up easily if you're cooking for more than one or two people. I sometimes double it just so I have lunch sorted.