Pilchard puttanesca
Pilchard puttanesca transforms humble canned fish into something salty, alive, and utterly Roman. The dish's name references its working-class origins, when "ladies of the night" would cook it between shifts using whatever pantry staples they had on hand. Using quality pilchards packed in oil means you're adding fat and umami directly to your sauce, so you can go lighter on the olive oil while building deeper flavor. That's efficiency disguised as elegance.
Instructions
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..
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