10 Minute Spaghetti with Tinne

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Kippers in sunflower oil		1
Chicken stock cube		1
Garlic		1 clove
Black olives		10
Capers		2 tsp
Red chilli		1
Parsley		2 tbsp
Parmigiano reggiano (optional)		as you like
Spaghetti		for 2 people

Method

Cook

10min

Put a chicken stock cube instead of salt in boiling water and cook the pasta. The pasta water will be part of the sauce.

Put 2 tablespoons of the sunflower oil from the tinned kippers into a frying pan and heat on medium. Add the smashed garlic.

Remove the garlic after 1 minute and add the black olives, capers and sliced red chilli. Add 3 ladles of pasta water.

Remove the kippers from the oil in the tin and add to the frying pan. Turn the heat up to high and flake half of the kippers with tongs.

Keep half of the kippers whole. Reduce the sauce to about a third on high heat.

When the pasta is cooked, add to the frying pan and turn the heat down to low. Add the chopped parsley and mix well for 1 minute to emulsify the sauce.

Transfer to a serving dish, garnishing with the whole kippers. Grate some Parmesan on top if you like.

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