Ingredients
- Spaghetti (300 g)
- Olive Oil (15 ml)
- Onion (1, finely chopped)
- Garlic (2 cloves, minced)
- Red Chilli (1)
- Tomato Purée (15 g)
- Pilchards (425 g)
- Black Olives (70 g)
- Parmesan (to taste, shaved)
Instructions
Steps
- Cook spaghetti according to the package instructions.
- In a non-stick frying pan, heat olive oil and sauté onion, garlic, and red chilli for 3-4 minutes until softened.
- Mix in tomato purée and cook for an additional minute.
- Add pilchards along with their sauce, breaking them up with a wooden spoon, and cook for a few more minutes.
- Stir in black olives and combine well.
- Drain the pasta and add it to the pan along with 2-3 tablespoons of the pasta cooking water. Toss well to combine.
- Serve on plates and top with shaved Parmesan.