pilchards pasta

Serves: 4

Ingredients:
400 g tin of pilchards
½ onion
½ red pepper
2 tablespoons thyme (fresh)
2 sprigs spring onion (pale green)
500 g whole wheat penne pasta
3 tablespoons olive oil
1 teaspoon crushed garlic
1 tablespoon mince spice
1 tablespoon steak and chops spice
pinch of salt
1 tablespoon paprika
1 grated tomato
1 cup cherry tomatoes
grated cheese (garnish)
fresh parsley (garnish)

Method:
open the tin and remove the fish pieces carefully.  chop the onion, red pepper, thyme, and spring onion.
boil the penne pasta on moderate heat until tender, drain the water and allow it to cool.
on medium heat, add 3 tablespoons of olive oil in a saucepan and add 1 teaspoon of crushed garlic. fry for 2 minutes.
add the chopped onion and stir for 2 minutes.  add chopped red pepper and spring onion and fry until it starts to turn a golden colour. add spice for mince, steak and chops spice and a pinch of salt. stir and mix occasionally to avoid burning.  add paprika and stir to mix everything well.
add basil and tomato pasta sauce or grated tomato. cook covered on high heat for 3 minutes.  add pilchards into the saucepan mixture and gently stir. cook covered on high heat for 2 to 4 minutes. gently stir and cook covered on low heat for 6 to 8 minutes.
taste and adjust salt if needed.  mix the relish with the penne pasta, add the cherry tomatoes, and mix everything well.  add the mixture to a casserole dish.  garnish with cheese and freshly chopped parsley.  bake for 5 minutes at 180°c.