Spaghetti surprise

Recipe from: 8/16/1990 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 500
    g
    spaghetti
  • 2
    medium onions, sliced
  • 2
    cloves garlic, crushed
  • 25
    ml
    oil
  • 50
    ml
    butter
  • 400
    g
    whole peeled tomatoes, chopped
  • 90
    ml
    hot atchar
  • 410
    g
    pilchards in tomato sauce
  • 215
    g
    pilchards in tomato sauce
  • 25
    ml
    fruit chutney
  • salt
  • pepper
  • 2
    eggs, beaten
 

Method

 
Boil spaghetti rapidly for 12 minutes, with a little oil added to prevent sticking. Meanwhile, fry onion and garlic in heated butter and oil until soft. Add the finely chopped tomato, hot atchar and chutney. Flake the pilchards and add, together with the sauce from the can. Season to taste with salt and lemon pepper. Add 200 ml chicken stock for a thinner sauce. Drain spaghetti when cooked, toss with beaten egg and put in a large casserole dish. Pour the pilchard sauce over and mix thoroughly. Serve hot with a salad.
 

Read more on: starch  |  shallow-fry
 

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