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
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.
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.