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Pilchard Puttanesca

Italian · Dinner · Easy

Pilchard Puttanesca

Total
30 min
Prep
10 min
Serves
3
Calories
590
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Canned pilchards, briny olives and red chile turn spaghetti into a quick pantry dinner, with tomato sauce clinging to every strand.

A can of fish supplies both the protein and the sauce for pilchard puttanesca. Onion, garlic and chile soften in olive oil before the pilchards go in, while black olives give the tomato sauce a salty edge.

Choose pilchards packed in tomato sauce rather than oil or brine. Fold them through gently if you want recognizable pieces, and save some pasta water to loosen the sauce without washing away its flavor.

SavoryUmamiSpicy30 MinuteBudgetWeeknightPescatarianNut-freeEgg-freeHigh-protein

Method

  1. Bring a large pot of salted water to a boil. Cook spaghetti for , or the package time, until tender with a slight bite. Reserve 1/2 cup cooking water before draining.

  2. Meanwhile, heat olive oil in a wide skillet over medium heat. Cook onion for until soft. Add garlic and red chile and cook for until fragrant.

  3. Stir in tomato paste for . Add canned pilchards (sardines) in tomato sauce and black olives. Simmer for until piping hot, breaking the fish into large flakes.

  4. Add drained spaghetti and 3 tbsp reserved pasta water. Toss over low heat for until coated, adding more pasta water if needed. Taste for salt and serve with parmesan.

Forkue tips

  • Taste the sauce before salting; canned fish, olives and parmesan already bring plenty of seasoning.

Storing and reheating

Refrigerate leftovers for up to 2 days. Reheat gently in a covered skillet with a splash of water, turning the pasta carefully so the fish does not break into a paste.

Kitchen gear

Large potTop picks on AmazonWide skilletTop picks on Amazon
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Nutrition per serving, estimated

590Calories
31gProtein
80gCarbs
16gFat

Pilchard Puttanesca: FAQ

Can I use sardines instead?

Yes. Sardines in tomato sauce work directly. For oil-packed sardines, drain them and add enough crushed tomatoes to make a loose sauce.

Do I remove the bones from canned pilchards?

Usually no. The small bones soften during canning and can be mashed into the sauce; remove larger pieces if you dislike their texture.

How do I store and reheat Pilchard Puttanesca?

Refrigerate leftovers for up to 2 days. Reheat gently in a covered skillet with a splash of water, turning the pasta carefully so the fish does not break into a paste.

How long does Pilchard Puttanesca take?

About 30 min in total: 10 min prep and 20 min cooking.

What do I need to make Pilchard Puttanesca?

The key ingredients are spaghetti, onion, garlic, red chile, tomato paste and canned pilchards (sardines) in tomato sauce, plus pantry basics.

Any tips for Pilchard Puttanesca?

Taste the sauce before salting; canned fish, olives and parmesan already bring plenty of seasoning.

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