- 500 g wholewheat spaghetti
- 400 g tinned pilchards in tomato sauce
- 2 tbsps sunflower oil
- 1 onion chopped
- 1 green pepper chopped
- 1 tbsp crushed garlic
- 1 tbsp Robertsons chicken spice
- 60 ml water
- fresh parsley (optional)
Cook spaghetti according to packet instructions.
Drain pilchards, reserving sauce, remove the bones, and break pilchards into chunks.
Heat oil in a medium size pot over medium heat, and fry onion and pepper until golden brown in colour, 7 minutes. Add garlic and Robertson Chicken Spice.
Then add the reserved tomato sauce, pilchards, and water. Cook on low heat for 10 minutes or until sauce has thickened.
Add parsley and gently toss through cooked spaghetti.