Sundried Tomato & Olive Sauce W. Fresh Orecchiette & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Chop your cherry tomatoes in half

Chop your black olives in half

Grate your Italian hard cheese

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the halved cherry tomatoes with a pinch of salt and cook for 4-5 min or until beginning to soften and blister

Add your fresh orecchiette to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving a cup of the starchy pasta water

Dissolve your vegetable stock mix and soft cheese in 125ml [155ml] [200ml] boiled water – this is your creamy stock

Wash your spinach and pat it dry with kitchen paper

Once the tomatoes have softened, reduce the heat to medium, add your roasted garlic paste, dried oregano and halved olives to the pan and cook for 30 secs or until fragrant

Once fragrant, add the creamy stock with the spinach and cook for 1-2 min or until the sauce has thickened and the spinach has wilted

Stir the drained orecchiette through the sauce with your sun-dried tomato pesto, half the grated Italian hard cheese (save the rest for garnish!) and a grind of black pepper – this is your creamy sundried tomato & olive sauce with fresh orecchiette

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!