Pilchard puttanesca (Italian Pasta)

Cook pasta following package instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 minutes to soften. Add the tomato puree and cook for 1 min, then add the sardines with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue cooking for a few more minutes.

Drain the pasta and add it to the pan with 2-3 tablespoons of the cooking water. Mix everything well, then divide among plates and serve, sprinkled with Parmesan cheese.

foods：
300 g spaghetti
1 tablespoon olive oil
1 onion finely chopped
2 cloves of garlic, minced
1 red chili
1 tablespoon tomato puree
425 g sardines
70 g black olives
shaved parmesan