התמונה להמחשה בלבדEgg-freeGluten-freeNut-freePeanut-freeContains dairy
Pilchard puttanesca
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The dish delivers intense notes of black olives, garlic, and chilli, merging into a rugged yet refined Mediterranean experience.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Cook 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.
- 2Drain 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.
Ingredients
Nutrition
- Calories
- 118
- Protein
- 0.2g
- Carbs
- 1.6g
Chef tips
To deepen the flavours, sauté the sardines and garlic over low heat until the fish begins to break down into the oil, creating a rich base for the tomato sauce.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The dish delivers intense notes of black olives, garlic, and chilli, merging into a rugged yet refined Mediterranean experience.