Chicken Puttanesca Pasta

01Method

1. 1

   Bring a large pot of salted water to the boil and cook the pasta until al dente following the packet instructions. Drain and set aside, keeping warm.

2. 2

   Heat the oil in a large pan over medium-high heat. Add the chicken, onion, garlic, chilli, anchovies and olives and cook for 3–5 minutes, stirring, until the chicken is browned.

3. 3

   Add both the fresh cherry tomatoes and the tinned tomatoes along with the basil. Simmer for 5 minutes, pressing the tomatoes to release their juices. Stir in three-quarters of the Parmigiano Reggiano and season to taste.

4. 4

   Combine the pasta with the sauce and transfer the mixture into a large ovenproof dish.

5. 5

   Scatter the remaining Parmigiano Reggiano evenly over the top.

6. 6

   Place in an oven preheated to 180°C and bake for 20–25 minutes until the surface is golden.