Basil, tomato & olive spaghetti

With tender chunks of slow-cooked chicken

A very delicious bowl of pasta. Basil, tomato & olive spaghetti with tender chunks of slow-cooked chicken. Perfect for date night at home.

Ingredients

• 1 onion, finely diced

• 600g chicken breast or thighs, diced

• 4 cloves garlic, minced

• 3 tbsp tomato paste

• 1 cup Kalamata olives, pitted and sliced

• 1 tsp dried oregano

• 1/2 tsp sea salt (adjust to taste)

• 2–3 cups water (enough to cover chicken)

• 400g spaghetti

• Extra virgin olive oil, for drizzling

• Fresh basil leaves, to garnish

• Freshly cracked black pepper, to taste

Method

In a large pan, sauté the diced onion in olive oil over medium heat until softened and fragrant, about 5 minutes.

Add the diced chicken and minced garlic to the pan. Cook until the chicken is lightly browned.

Stir in the tomato paste, olives, oregano, and sea salt. Add enough water to cover the chicken (about 2–3 cups). Bring to a gentle simmer, then reduce the heat to low. Let the sauce cook slowly for 45 minutes to an hour, stirring occasionally and adding more water if needed. The chicken should be tender and infused with the rich flavors of the sauce.

Meanwhile, cook the spaghetti until al dente. Drain, reserving a little pasta water.

To serve, top the pasta with the sauce. Drizzle with extra virgin olive oil, top with a generous amount of freshly cracked black pepper, and finish with a scattering of fresh basil leaves.

Serves 3-4