Pilchard puttanesca
An easy Italian dinner. Ready in about 28 minutes. Difficulty: easy.
- 23 minPrep (about)
- 5 minCook (about)
- 28 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 13 oz spaghetti
Fresh & other
- 1 onion
- 3 cloves garlic
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 1 ½ tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- 1.2 lb pilchard
- 3 oz black olives
- Shaved parmesan
Sauces & oils
- 1 ½ tbsp olive oil
How to make it
Steps in our own plain words.
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Cook the pasta following pack instructions.
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Heat your oil in a non-stick frying pan.
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Cook the chilli, garlic and onion for 3-4 mins to soften.
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Stir in the tomato purée.
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Cook for 1 min.
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Add the pilchards with their sauce.
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Heat, breaking up your fish with a wooden spoon.
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Add the olives and continue to heat for a few more mins.
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Drain the pasta.
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Add to your pan using 2-3 tbsp of the cooking water.
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Toss everything together well.
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Split it between plates.
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Serve, scattered with Parmesan.
On the side: Garlic bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (15 min)
- Heat the oven to 400°F. Mash the soft butter with the minced garlic.
- Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.