ItalianMain course
Pilchard puttanesca
This pilchard puttanesca comes together quickly, leaning on canned pilchards for a robust, briny sauce. While the spaghetti cooks, you'll build the sauce in a single pan with sautéed onion, garlic, and chili, then stir in tomato purée, the pilchards, and black olives. A splash of pasta water helps everything emulsify into a silky coating for the noodles. Finish with a generous scattering of shaved Parmesan.
15 minServes 4
Method
2 steps · 15 min total
- 01
Cook Pasta, Sauté Aromatics
Get your spaghetti going according to the package directions; meanwhile, heat the olive oil in a non-stick frying pan over medium heat. Add the chopped onion, minced garlic, and red chili, cooking for about 3 to 4 minutes until they've softened and smell fragrant. Stir in the tomato purée and let it cook for another 1 minute to deepen its color. Tip in the pilchards, along with their sauce, and use a wooden spoon to break up the fish as it cooks; finally, add the black olives and let everything simmer together for a few more minutes. - 02
