- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 300g spaghetti
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 1 tbsp tomato purée
- 70g pack dried black olives with herbs, roughly chopped
- shaved Parmesan, to serve
- 1 can pilchards in tomato sauce
Heat oil in a skillet. Sauté onion, garlic, and chilli.
Stir the tomato purée then add pilchards with their sauce.
Cook, breaking up the fish with a wooden spoon.
Cook the pasta. Scoop a cupful of pasta water before draining.
Add the pasta water and pasta to the pan.
Serve with Parmesan.