Herring Rigatoni

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Rigatoni		180-200g
Fish stock cube		1
Tinned herrings in tomato sauce		1
Olives (green and black)		12 each
Capers		3 tsp
Olive oil		2 tbsp
Dried chilli		1
Garlic		1 clove
Parsley		as required

Method

Prep

3min

Cook

12min

I used John West's tinned herrings in tomato sauce. Deseed the chilli and crush it.

Start boiling the rigatoni with the fish stock cube instead of salt. This pasta water will make or break this dish!

Put the olive oil in a large frying pan on medium heat. Add the smashed garlic and allow it to transfer its aroma to the oil.

Add 2 ladles of pasta water with the dried chilli to the pan so that it doesn't burn.

Add the herrings together with the tomato sauce. Just loosen it slightly as it heats through.

Add the olives and capers and reduce the sauce. If you think you need to make it saltier, add more pasta water.

When the rigatoni is cooked, transfer it to the frying pan and coat well with the sauce for 1 minute.

Transfer to a serving dish and scatter with the chopped parsley.

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