Pilchard puttanesca

Ingredients

• 300 g dried pasta
• 2 tbsp olive oil
• 1 large brown onion
• 2 garlic cloves
• 1 red chilli
• 2 sprigs of oregano
• 1 tbsp tomato paste
• 1 can chopped tomatoes
• 135 g pilchards in tomato sauce
• 12 black olives in oil
• Parmesan
• Salt
• Black pepper

Methods

1. Finely chop the onion and mince the garlic
2. Add the olive oil to a large pan and bring to medium heat
3. Fry the onions and garlic until soft and browned
4. Deseed and thinly slice the chilli, finely chop the oregano, discard the tough base of the stem
5. Add the chilli, oregano, tomato paste, salt and pepper to the pan and briefly fry until fragrant
6. Add the chopped tomatoes and pilchards
7. Simmer the mixture for about 15-20 minutes
8. Half the olives and remove stones
9. Cook the pasta
10. Add the olives and simmer for another 10-15 minutes
11. Turn off the heat and mix the pasta through the sauce
12. Add a sprinkling of finely chopped oregano and some long curls of parmesan