Recipe: Tasty Spaghetti with spicy pilchards

Recipe: Tasty Spaghetti with spicy pilchards Delicious, fresh and tasty.

Spaghetti with spicy pilchards. Be the first to review this recipe. After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end. The Naples classic of spaghetti all'aglio, olio, e peperoncino—spaghetti tossed with extra-virgin olive oil in which a bit of.

SPICY PILCHARD, PEPPER AND TOMATO PASTA.

In this quick, economical recipe, we've added sweet peppers, fresh chillies, garlic and a touch of curry powder to create a sauce packed with rich.

Combine the cooked pasta with the pilchard and mix.

You can cook Spaghetti with spicy pilchards using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spaghetti with spicy pilchards

1. It’s 1 of 255 grams dried spaghetti.

2. You need 1 of 1 large can of pilchard in spicy sauce.

3. It’s 1 of small onion finely chopped.

4. You need 2 of garlic cloves finely minced.

5. It’s 1 of 400 grams canned chopped tomatoes.

6. You need 2 tbsp of tomato ketchup.

7. You need 1 1/2 tsp of salt.

8. It’s 1 1/4 tsp of black pepper.

9. You need 1 tsp of oregano.

10. You need 1 tsp of paprika.

11. You need 1 tsp of curry powder.

12. It’s 2 tbsp of cooking oil.

13. You need 1 of hand full of coriander.

Open the pilchards and pour over the pasta.

Cook the spaghetti in a large pan of boiling salted water according to pack instructions.

Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon.

While the pasta is cooking, prepare the sauce.

Spaghetti with spicy pilchards step by step

1. Put a large pot of salted water on the stove over stove on high heat. Put spaghetti and let it Cook to your liking..

2. In a separate pan add cooking oil with stove on high heat…then add.

3. Mix all the spices together and add.

4. Let the tomatoes cook for about 3-5 minutes and add.

5. Mix well and allow to cook for another 3-5 minutes on medium heat.

6. Once spaghetti is cooked ; drain the water and add it to the pilchards mixture and allow the spaghetti to absorb all the spices for 4-5 minutes.

7. Garnish with coriander/ celantro and serve while hot".

8. Serve with fresh salad.

Add about one third of the garlic and cook for a minute or two, until soft.

Fry the onion, garlic and ginger in a pan in oil until soft.

Drain the pilchards, then rinse gently in cold water to wash off most of the chilli sauce.

Lucky tip: Pile the spaghetti into pasta bowls, top with four to five fish meatballs per person and scatter a few basil leaves on top of each serving.

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