Pilchard puttanesca Recipe

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.

Once the pasta is al dente, drain it, reserving some of the cooking water. Add the drained spaghetti directly to the pan with the pilchard sauce, along with 2 to 3 tablespoons of the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has emulsified slightly. Divide the pasta among plates and serve immediately, topped with a generous scattering of shaved Parmesan.