Pilchard puttanesca

Begin by cooking the spaghetti according to the package instructions until al dente — firm yet tender to the bite. While the pasta cooks, warm the olive oil in a non-stick frying pan over medium heat. Add the finely chopped onion, minced garlic, and sliced red chili to the pan. Sauté gently for 3 to 4 minutes, allowing the onion to soften and the garlic and chili to release their fragrant aroma without burning. Next, stir in the tomato purée and cook for one minute to deepen its flavor and remove any raw edge. Then, carefully add the pilchards along with their sauce to the pan. Using a wooden spoon, break the fish into chunks as it warms through, letting its rich, smoky flavor infuse the sauce. Once the pilchards are incorporated, toss in the black olives and cook the mixture for a few more minutes, allowing the olives' salty bite to balance the dish beautifully. Drain the cooked pasta, reserving 2 to 3 tablespoons of the cooking water, and add the spaghetti directly to the pan. Pour in the reserved pasta water to help loosen the sauce and toss everything together thoroughly so every strand is coated with the vibrant sauce. Serve immediately, dividing the pasta onto plates and scattering generously with shaved Parmesan for a creamy, nutty contrast. For an extra touch, garnish with fresh basil or parsley if desired, and enjoy your flavorful, comforting Pilchard Puttanesca! Tip: Be careful not to overcook the garlic and chili during sautéing to avoid bitterness. The reserved pasta water is key to achieving a silky sauce that clings wonderfully to the spaghetti.