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Pilchard puttanesca

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  • Spaghetti - 300g
  • Olive Oil - 1 tbls
  • Onion - 1 finely chopped
  • Garlic - 2 cloves minced
  • Red Chilli - 1
  • Tomato Puree - 1 tbls
  • Pilchards - 425g
  • Black Olives - 70g
  • Parmesan - Shaved

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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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