Pilchard Puttanesca

Instructions

1. 1

   Cook the Spaghetti

   8 min

   Bring a large pot of salted water to a rolling boil, then add spaghetti and cook according to the package instructions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once cooked, reserve some pasta water before draining the spaghetti.

2. 2

   Sauté Aromatics

   3 min

   In a non-stick frying pan, pour in olive oil and heat over medium flame. Add the finely chopped onion, minced garlic, and chopped red chilli, cooking for 3-4 minutes until the onions are translucent and the mixture is fragrant. Stir frequently to avoid burning the garlic.

3. 3

   Incorporate Tomato Purée

   1 min

   Add tomato purée to the sautéed mixture in the pan, stirring well to combine. Cook for an additional minute, allowing the flavors to meld and the sauce to thicken slightly. The color should deepen as it cooks.

4. 4

   Add Pilchards

   4 min

   Gently add the pilchards along with their sauce to the pan, using a wooden spoon to break them up into smaller pieces. Continue to cook for an additional 3-5 minutes until heated through, and the sauce is well mixed. Look for a simmering effect to indicate it’s ready.

5. 5

   Combine with Black Olives

   2 min

   Stir in the black olives to the pilchard sauce, mixing until they’re evenly distributed. Let it cook for just a minute to warm the olives through, enhancing the overall flavor of the dish.

6. 6

   Toss Pasta with Sauce

   2 min

   Drain the cooked spaghetti, then add it directly to the frying pan with the sauce. Pour in 2-3 tablespoons of the reserved pasta cooking water to help the sauce adhere to the pasta, and toss everything together until well combined. The pasta should be coated in the sauce but not swimming in it.

7. 7

   Plate and Serve

   2 min

   Carefully plate the pasta, ensuring an even distribution of sauce. Finish by topping each serving with shaved Parmesan to add a rich, savory flavor. Serve immediately while hot for the best experience.

FAQ