Shell Pasta with Chicken, Olives and Tomatoes
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!