Spaghetti surprise

Name: Spaghetti surprise
Yield: 6 servings
Cuisine: Boil
Ingredients: 500.00 g pasta spaghetti; 2.00 onion medium, sliced; 2.00 garlic cloves, crushed; 25.00 ml oil; 50.00 ml butter; 400.00 g tomatoes whole peeled, chopped; 90.00 ml atchar; 410.00 g pilchards in tomato sauce; 215.00 g pilchards in tomato sauce; 25.00 ml chutney fruit; salt; freshly ground black pepper; 2.00 eggs beaten

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (13)

500.00 g	pasta — spaghetti
2.00	onion — medium, sliced
2.00	garlic — cloves, crushed
25.00 ml	oil
50.00 ml	butter
400.00 g	tomatoes — whole peeled, chopped
90.00 ml	atchar
410.00 g	pilchards in tomato sauce
215.00 g	pilchards in tomato sauce
25.00 ml	chutney — fruit
	salt
	freshly ground black pepper
2.00	eggs — beaten

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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.