Shell Pasta with Chicken, Olives and Tomatoes

All this dish needs is a loaf of warm crusty bread for mopping up the juices.

6 boneless, skin-off

chicken thighs, sliced into

1cm-wide strips

sea salt and ground pepper

2 tablespoons olive oil

2 cloves garlic, crushed

¼ teaspoon dried chilli flakes,

or more to taste

4 anchovy fillets, chopped

(I used Ortiz)

½ cup packed basil leaves, roughly chopped

1 cup black olives

2 tablespoons capers

2 tablespoons tomato paste

2 x 400ml tins crushed Italian tomatoes

400 grams dried pasta shells

TO SERVE

large handful rocket

parmesan for grating

Season the chicken with salt and pepper. Heat the oil in a large sauté pan and cook the chicken until lightly golden and fully cooked. Remove with a slotted spoon, place in a dish and cover to keep warm.

Add the garlic, chilli, anchovies and basil to the pan and cook for 1 minute. Add all the remaining ingredients and simmer for 10 minutes until reduced and thickened.

Return the chicken and any juices to the pan, stir together and simmer gently until the chicken is hot.

Cook the pasta according to the packet instructions.

Drain the pasta then divide among warm bowls. Spoon over the chicken and sauce then add a pile of rocket and a good grating of parmesan.