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Spaghetti with tomato and pilchard sauce

By admin
13 October 2013

Serves 6

500 g spaghetti

30 ml (2 tablespoons) oil

2 onions, chopped

2 cloves garlic, chopped

2 rashers of bacon, chopped

1 can (410 g) chopped tomatoes

1 sachet (50 g) tomato paste

2 cans (410 g each) pilchards in tomato sauce

Salt and pepper to taste

Fresh or dried parsley, optional

Cook the pasta according to the step-by-step instructions above. While the pasta is cooking, heat the oil in a deep pan or saucepan and fry the chopped onions until soft. Add the garlic and bacon, and fry until the bacon is cooked. Add the chopped tomatoes and tomato paste, and bring to the boil. Simmer gently for about 10 minutes until the sauce is thick and fragrant. Add the pilchards in tomato sauce; simmer for a further five minutes, and season to taste with salt and pepper. When the pasta is cooked, drain and add to the sauce. Mix lightly and sprinkle with fresh or dried parsley, if preferred.