SPAGHETTI WITH PILCHARD & TOMATO SAUCE

  • 20
  • 4-6
  • 5

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INGREDIENTS

  • 400g can Lucky Star Pilchards in Tomato
  • 400g spaghetti
  • 100g cheddar cheese, grated
  • Tomato Sauce
    • 2 onions, finely chopped
    • 2 garlic cloves, crushed
    • Oil for frying
    • 410g can tomatoes, chopped in their sauce
    • 2 tsp dried mixed herbs
    • ½ tsp paprika (optional)
    • Salt, ground black pepper, sugar

METHOD

  1. Fry the onion and garlic in a little oil in a medium saucepan until lightly browned.
  2. Add the tomato, mixed herbs and paprika, and season with salt and pepper and a pinch of sugar. Cook briskly uncovered, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly.
  3. Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through.
  4. While preparing the sauce, cook the spaghetti until tender in salted boiling water with a dash of oil added to prevent the spaghetti from sticking together, and to stop the water from boiling over. Drain in a colander, then tip into a warm bowl and toss in a little oil to separate the strands.
  5. Top each serving of spaghetti with pilchard tomato sauce and sprinkle with cheddar cheese. Serve with salad and whole-wheat bread.

NOTES

Lucky Star Pilchards in Chilli are also delicious in this recipe, and a finely sliced red or green chilli will add an extra touch of heat to the sauce.

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