METHOD

1. Drain the pilchards and separate them. Reserve the sauce.
2. Fish ‘Meatballs’:
3. Place the pilchards, butter beans, egg, herbs, garlic flakes and seasoning in a food processor and blitz until combined. Form into 16 – 20 balls.
4. Heat a little oil in a frying pan and fry over medium heat to seal the balls.
5. Drain on paper towel, set aside and keep warm.
6. Sauce:
7. Heat a little oil in a large saucepan and cook the onion and pepper until softened.
8. Add the sugar and cherry tomatoes, toss and cook for 2 – 3 minutes.
9. Stir in the pureed tomatoes and reserved hot chilli sauce. Remove from heat, add the basil and season to taste.
10. In a pot of boiling salted water, cook the spaghetti as per the packet instructions. Drain the spaghetti and add to the sauce, stirring to coat well.
11. To serve, 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.