Spaghetti Puttanesca with Pilchards
Dive into Mediterranean flavors with this spaghetti puttanesca with pilchards. This umami-rich dish combines the sweetness of onion, the heat of chili, and the authenticity of black olives. A simple, rustic, and delicious recipe that transports your taste buds to Italy.
🛒 Ingredients
4 servings
- 10.5 oz spaghetti
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red chili pepper
- 1 tbsp tomato paste
- 15 oz pilchards (or sardines) in sauce
- 2.5 oz black olives
- Grated Parmesan cheese
Watch the original video
Watch on TikTokDirections
- 1
Cook the spaghetti according to the package instructions.
- 2
Heat the olive oil in a non-stick skillet and cook the onion, garlic, and chili for 3-4 minutes until softened.
- 3
Add the tomato paste and cook for 1 minute.
- 4
Add the pilchards with their sauce and cook, gently breaking up the fish with a wooden spoon.
- 5
Add the black olives and continue cooking for a few more minutes.
- 6
Drain the spaghetti and add it to the skillet with 2-3 tablespoons of the pasta cooking water.
- 7
Mix everything well, divide into bowls, and serve sprinkled with fresh Parmesan.
💡 Chef's Tip
Use high-quality canned pilchards to preserve their texture. Black olives bring an authentic flavor to this Mediterranean dish. Do not hesitate to add a squeeze of fresh lemon juice for extra zest.
