• Boil the kettle. Fill a large saucepan with boiling water over high heat with a pinch of salt. • Add spaghetti to the boiling water and cook, over a high heat, until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti.

• Meanwhile, halve snacking tomatoes. Roughly chop kalamata olives and capers. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add cherry tomatoes, stirring occasionally, until blistered, 4-5 minutes. • Add garlic paste and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add tomato sugo, capers, olives and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes.

• Remove from heat then stir in baby spinach leaves and cooked spaghetti, until wilted, 1-2 minutes. Season to taste.

• Divide chicken spaghetti puttanesca between bowls. • Top with Parmesan cheese. Tear over parsley to serve. Enjoy!