Ingredients:

• 1 Onion
• 2 garlic cloves
• Bell peppers (red, yellow, green each in half)
• 1 teaspoon mixed herbs
• 1 teaspoon steak & chops spice
• Salt to taste
• 30 ml olive oil
• 3 Tablespoons tomato paste/tomato sauce
• 3 Tablespoons Worcester sauce
• 2 cans Lucky Star Pilchards (chilli or tomato sauce or a mixture of both)
• 1 can Koo Whole Kernel Corn
• 1 packet 500g penne pasta or any pasta of choice


• 300g Gouda cheese or any cheese of choice

Method:

• 1. Sauté 1 chopped onion, 2 chopped garlic cloves and 3 chopped bell peppers.
• 2. Add 1 teaspoon of mixed herbs.
• 3. Once the onions are translucent , add 3 tablespoons of tomato paste/tomato sauce and allow the sauce to cook for 10 minutes on medium heat.
• 4. Place the pilchards on a flat plate, using a knife and fork, gently cut each fish in half to expose the bones. Remove and discard the bones (bone removal is optional)..
• 5. Add fish and fish sauce to the pan and season with steak & chops spice.
• 6. Add 3 tablespoons of Worcester sauce and allow to cook for 5-7 minutes on medium heat then remove.
• 7. Add sugar or a sweet sauce to balance the acidity.
• 8. Bring water to boil in a medium sized pot, add salt, and oil. Add pasta and cook, stirring occasionally until tender yet firm to bite.
• 9. Preheat the oven to 200 degrees celsius.
• 10. Once the pasta has cooked, drain, add the fish mixture, stir gently and transfer the pasta to an ovenproof baking dish/casserole. Top with the grated cheese.
• 11. Bake in the oven for 10 minutes or until the cheese has melted.
• 12. Remove from the oven and serve with a salad (optional).