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Pilchard puttanesca

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• 500g wholewheat spaghetti
• 1 can (400g) pilchards in tomato sauce
• Glug olive oil
• 4 garlic cloves, sliced
• Pinch chilli flakes
• Handful calamata olives, pitted
• 2 tbsp (30ml) capers
• Handful flat-leaf or curly parsley, chopped
• Salt and milled pepper
• Lemon juice

Preparation method

  1. Cook spaghetti according to packet instructions.
  2. Drain pilchards, reserving sauce.
  3. Break pilchards into chunks.
  4. Heat oil, garlic and chilli flakes, until fragrant.
  5. Add reserved tomato sauce, and cook to heat. Add a splash of water if you like.
  6. Stir in pilchards, olives and capers, and cook for 1-2 minutes.
  7. Add parsley, and gently toss through cooked spaghetti.
  8. Season, and drizzle with a little lemon juice.