• Boil the kettle. Half-fill a large saucepan with boiling water over high heat with a pinch of salt. • Add spaghetti to the boiling water and cook, until ‘al dente’, 9 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). • Drain spaghetti. TIP: ʻAl dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, halve snacking tomatoes. Pick thyme leaves. Roughly chop kalamata olivesand 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. Reduce heat to medium-high, then add snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. • Add garlic paste, thyme and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add tomato sugo, olives, capers and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Remove pan from heat, then stir in baby spinach leaves and cooked spaghetti, 1-2 minutes. Season with salt and pepper.

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