Most of these ingredients are store-cupboard staples and when combined you’ll be rewarded with a delicious, simple dinner that will fill the kitchen with wonderful cooking aromas.
Heat the oil in a large sauté pan. Cut each chicken thigh into 2–3 pieces and season. Brown the chicken on both sides then transfer to an ovenproof baking dish.
Add the onion, garlic, chilli flakes, anchovies and the oregano to the pan and cook until the onion is soft. Add the capers, olives and tomatoes and bring to the boil. Cook for 2 minutes then taste the sauce and season lightly if needed. The
anchovies can be salty.
To serve: Cook the spaghetti in a large saucepan of boiling, well salted water until al dente. Drain then tip back into the saucepan and toss with a little olive oil.
Divide the chicken and sauce between plates and place a mound of spaghetti alongside. Top with shaved Parmesan, fresh basil and a grind of black pepper. Serves 4
Pour over the chicken and bake uncovered for 20 minutes.