Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Pasta dish from Italian cuisine
Ásgeir Hólm
Allergens not fully checked — we don't have allergen data for every ingredient in this recipe.
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.
Per serving
604
kcal
Calories
39.6
g
Protein
21
g
Fat
61.9
g
Carbs
3.5
g
Fiber
Round out the meal.
