400g can Lucky Star Curried Pilchard Cutlets
400g spaghetti
80g reduced fat feta cheese, crumbled
Tomato Sauce
Canola oil for frying
2 onions, finely chopped
10ml (2 tsp) chopped garlic
5ml (1 tsp) ground coriander
5ml (1 tsp) ground cumin
2.5ml (½ tsp) cayenne pepper (optional)
410g can chopped tomatoes
Milled black pepper
Brown sugar

Tomato Sauce: Heat a few drops of oil in a non-stick pan and fry the onions and garlic until lightly browned. Sprinkle in the coriander, cumin and cayenne pepper and allow to sizzle for 30 seconds. Pour in the tomatoes and season with 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 boiling water. Drain in a colander. Place spaghetti into warm serving bowls and top with the pilchard tomato sauce. Sprinkle with feta and serve with salad.

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