Pasta with olives and pilchards

Recipe from: 8/17/2000 12:00:00 AM
Ingredients 13
Servings 6


  • 30
  • 1
    large onion, sliced
  • 2
    cloves garlic, crushed
  • 1
    green pepper, sliced into strips
  • 250
    fresh button mushrooms, sliced
  • 5
    chopped fresh origanum
  • 250
    fresh cream
  • salt and freshly ground black pepper or lemon pepper
  • few black olives, stoned and halved (to taste)
  • 425
    pilchards in tomato sauce, coarsely flaked
  • 30
    chopped fresh parsley
  • 500
    spaghetti or fettucine
  • extra chopped parsley


Melt the butter and fry the onion and garlic until soft and fragrant. Add the green pepper strips, button mushrooms and fresh origanum and continue frying until the mushrooms are tender and done. Add the cream, reduce the temperature and simmer slowly until the sauce thickens. Season to taste. Meanwhile cook the pasta according to the instructions until just done, drain and add the chopped parsley. Season. Add the olives and flaked pilchards to the sauce and simmer until heated through. Sprinkle with the parsley. Spoon the cooked pasta onto plates, top with the sauce and sprinkle with extra chopped olives and parsley if desired. Serve immediately.

Read more on: fish/seafood

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