750g spaghetti pasta
2 Tbs olive oil, split
300g skinless, boneless chicken breast halves
1/2 brown onion
350g of selected mixed cherry tomatoes
1 bunch sweet traditional basil
1/2 bunch of purple basil
2 knobs of fresh garlic
2 Tbs capers
1/2 tsp flaked sea salt
1/2 tsp crushed red pepper
Cook spaghetti pasta according to package directions. I have always used a ratio on 1 part pasta to 9 parts water, so 1kg of pasta goes into 9L plus of rapid boiling salted water. Cook al dente.
You can cook pasta ahead of time. Just make sure you chill it quick to stop the cooking process and oil it once drained to stop it from sticking together. When required, simply flash it in boiling water.
Cut the chicken breast into roughly 2cm cubes. Roll in oil and season, set it aside.
Fine dice the onion, 1/2 and slice finely the fresh garlic. Cut the cherry tomatoes in 1/2 long ways. Zest 1/2 the lemon and slice the other half very thin slices. Rinse the caper and set aside to dry.
Pick off basil leaves to cook with and set aside some to garnish.
In a small saucepan, bring 100mL of water to boil. Add lemon slices and let sit for 2 minutes of heat. Drain and set aside.
Using a large frying pan over medium to high heat, add a little oil, then the onion; sweat the till slightly browned.
Control your heat. Add extra oil if required. Add garlic and toss. Add chicken and toss to allow all areas of the chicken to cook through. Add the cherry tomatoes.
Treat the dish gently, so as not to break items apart. Add hot drained pasta and gently toss again. Add capers, Lemon zest from 1/2 lemon, and toss. Add the drained lemon slices, toss.
Add the separated basil leaves and season with flaked sea salt.
Transfer onto a plate and present the ingredients so your guests can see your effort.
Garnish with basil and enjoy!
Large fry pan
4 small Bowl