Instruction

• 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