Prep time: 15 minutes Cooking time: 20 minutes Serves: 3–4
- 1 can pilchards
- 2 cups butternut, cubed and cooked
- 3 cups spaghetti, cooked
- 2 tablespoons (30ml) oil
- 2 garlic cloves, crushed
- 1 tablespoon curry powder
- 1 cup (250ml) tomato passata
- 1 cup Parmesan cheese, grated
- Fresh basil leaves, for serving
- Heat oil in a frying pan. Fry garlic or until soft.
- Add curry powder, tomato passata, pilchards, butternut and spaghetti. Gently stir until covered with sauce.
- Top with grated cheese and basil leaves. Serve immediately.
