This storecupboard-friendly recipe is based on the spicy Italian tomato sauce. We’ve added chicken and plump black olives for a balanced weeknight supper.
1 skinless chicken breast fillet (about 150g)
3 tsp olive oil
1 echalion shallot, finely chopped
2 garlic cloves, crushed
½ tsp chilli flakes
1 x 400g tin chopped tomatoes
½ tbsp caster sugar
150g dried spaghetti
handful of basil leaves
50g pitted black olives
30g Parmesan, grated
- Put the chicken between two layers of baking paper, then bash with a rolling pin to an even 1-1.5cm thickness. Season with salt and pepper and brush with 1 teaspoon of olive oil.
- Heat a frying pan until hot, then cook the chicken over a high heat for about 3-4 minutes on each side, or until golden and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
- Heat a further 2 teaspoons oil in the same panand gently cook the shallot for 2-3 minutes until softened. Stir in the garlic and chilli flakes and cook for a further minute.
- Tip in the tinned tomatoes and caster sugar with some seasoning. Quarter-fill the tomato tin with water, swirl around and add this to the sauce. Simmer for 8-10 minutes until thickened.
- Meanwhile, cook the spaghetti in salted boiling water following pack instructions.
- Chop most of the basil and slice the chicken into thin strips. Stir both through the sauce with the olives for the final 2 minutes of simmering time. Check the seasoning to taste. Drain the pasta and combine with the sauce.
- Divide between two bowls and scatter over the Parmesan and reserved basil leaves.