Shell Pasta with Chicken, Olives and Tomatoes
Photography Josh Griggs.
All this dish needs is a loaf of warm crusty bread for mopping up the juices.
Serves: 4
INGREDIENTS
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
METHOD
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.
To serve: 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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.