Pilchard puttanesca

Serves: 4

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Total Time: 20

Prep Time: 5

Cook Time: 15

• 300g/11oz spaghetti
• 1 tablespoon(s) olive oil
• 1 clove(s) garlic, crushed
• 425 gram(s) can pilchards in tomato sauce
• 185 gram(s) can pitted black olives, drained and roughly chopped
• 3 tablespoon(s) capers, drained
• 1 teaspoon(s) chilli powder
• ½tbsp balsamic vinegar (optional)
• sprinkling of fresh Parmesan (optional)

Method

1. In a large pan of boiling, salted water, add spaghetti and cook according to pack instructions.
2. While pasta is cooking, in a large pan, heat oil and gently cook garlic for a min, taking care not to let it brown. Add pilchards and sauce and break up with a wooden spoon. Stir in olives, capers and chilli powder. Cook for about 5 mins, till bubbling and thickened.
3. Drain pasta and add to pilchard sauce along with a splash of balsamic vinegar, if using. Toss together and sprinkle with grated Parmesan, if you wish.

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