4 Serves
21 Mins
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
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ItalianVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
539 µg / 400 µgCalcium
557 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
428 mg / 420 mgPhosphorus
523 mg / 1,250 mgPotassium
2092 mg / 4,700 mgSodium
764 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
20 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
While the pasta cooks, heat the olive oil in a non-stick skillet over medium heat. Add the onion, minced garlic, and fresh chilli, sautéing for 3-4 minutes until softened.
Stir in the tomato purée and cook for 1 minute, then incorporate the pilchards with their sauce. Use a wooden spoon to gently break the fish into smaller pieces.
Add the pitted black olives to the skillet and continue to cook for another 2 minutes to heat through.
Drain the pasta, reserving 2-3 tablespoons of the cooking water. Add the pasta and reserved water to the skillet, tossing everything together until well coated.
Divide the pasta among serving plates and garnish with a generous scattering of Parmesan cheese.
13
g48
g22
g
Italian
Italian