Pilchard puttanesca

Italian Pasta

2 cloves minced Ail

1 tbls Huile d'olive

Shaved Parmesan

1 Piment rouge

300g Spaghetti

1 tbls Purée de tomates

425g Sardines

70g Olives noires

1 finely chopped Oignon

Cook 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.
Drain 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.