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Best Pilchard puttanesca in Sydney

Pilchard puttanesca

What the real thing tastes like

Real ingredients (via TheMealDB): 300g Spaghetti, 1 tbls Olive Oil, 1 finely chopped Onion, 2 cloves minced Garlic, 1 Red Chilli, 1 tbls Tomato Puree, 425g Pilchards, 70g Black Olives, Shaved Parmesan

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Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins. Drain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.

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