Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli
Prep:15 mins
Serves 4
2 skinless chicken breasts3 tbsp extra-virgin olive oil, plus extra for drizzling290g jar black kalamata olive in brine, drained4 anchovy fillets300g penne500g runner bean, sides peeled if stringy, thickly sliced on the diagonal4 garlic cloves, chopped1 red chilli, chopped (deseeded if you don’t like it too hot)250g cherry tomato, halvedhandful basil leaves
STEP 1Heat oven to 200C/180C fan/gas 6. Rub the chicken with a drizzle of oil, season and roast for 20 mins until cooked through.STEP 2Meanwhile, put the olives and anchovies into a jug with 2 tbsp of the oil and blitz to a rough paste with a hand blender (or do this in a food processor).STEP 3Bring a large pan of water to the boil, add the penne and cook for 5 mins. Add the beans and cook for 5-8 mins more until they are both al dente, then drain.STEP 4Shred the roasted chicken breasts into bite-sized pieces. Heat the remaining oil in a deep sauté pan or wok, add the garlic and chilli, and stir-fry for 1 min. Tip in the tomatoes and cook for another 5 mins until softened. Add the olive mix, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve.
