Spaghetti With Pilchards Recipes

PILCHARD PUTTANESCA

Pilchard puttanesca image

Raid the storecupboard and knock up this tomato-based Italian pasta supper in twenty minutes.

Provided by Katy Greenwood

Time 20m

Number Of Ingredients 9

Ingredients

300g spaghetti
1 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
1 red chilli , deseeded and finely chopped
1 tbsp tomato purée
425g can pilchard in tomato sauce
70g pack dried black olive with herbs (we used Crespo), roughly chopped
shaved parmesan , to serve

Steps:

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.

Nutrition Facts : Calories 510 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium

SPAGHETTI WITH PILCHARDS

Spaghetti With Pilchards image

Make and share this Spaghetti With Pilchards recipe from Food.com.

Provided by Medit

Categories Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces spaghetti
10 ounces fresh pilchards
3 1/2 ounces wild fennel
1 ounce pine seed
3/4 ounce raisins
4 anchovy fillets
1 white onion
extra virgin olive oil
salt & pepper

Steps:

Wash well and finely chop the wild fennel.
Brown the chopped onion in a pan with abundant extra virgin olive oil, adding the fennel, the pine seeds, the raisins (which have been softened in lukewarm water then drained) and the anchovy fillets.
After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end.
Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce.
Good appetite, from Franco B.

Nutrition Facts : Calories 497.7, Fat 5.8, SaturatedFat 0.5, Cholesterol 3.4, Sodium 176.3, Carbohydrate 95.5, Fiber 14.2, Sugar 6.3, Protein 18.7

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