Pilchard puttanesca

The method

1. 01

   Cook the pasta following pack instructions.

2. 02

   Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften.

3. 03

   Stir in the tomato purée and cook for 1 min.

4. 04

   Add the pilchards with their sauce and cook, breaking up the fish with a wooden spoon.

5. 05

   Add the olives and continue to cook for a few more mins.

6. 06

   Drain the pasta and add to the pan with 2-3 tbsp of the cooking water.

7. 07

   Toss everything together well, then divide between plates and serve, scattered with Parmesan.