Spaghetti With Pilchard Tomato Sauce


400g can Lucky Star Pilchards in Tomato
400g spaghetti
100g cheddar cheese, grated

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 and ground black pepper, sugar


TO MAKE THE TOMATO SAUCE: fry the onion and garlic in a little oil in a medium saucepan until lightly browned. 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.

Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through.

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 to separate the strands.

Top each serving of spaghetti with pilchard tomato sauce and sprinkle with cheddar cheese. Serve with salad and whole-wheat bread.