Cheated Chicken Puttanesca Style Pasta for Two
Hello everyone!!
Last two days here in the UK were… well… HOT. And not just a little bit warm. The kind of heat where you open the window, stand there for a second, and question all your life decisions.
But funny enough, that kind of weather does something to me.
It doesn’t slow me down. It actually gives me energy.
The mood was set early in the morning. The sun was shining, slightly blinding at times, but also making me feel like summer has finally arrived.
And honestly… after the last few months we’ve had? Finally.
So naturally, I did what I always do.
I went into the kitchen.
Now usually, that starts the same way every time. Open the fridge. Look inside. Close it. Walk away. Come back five minutes later like something new is going to magically appear.
But today… there was a little twist.
The heat had already started working against me. Some of my vegetables, especially the tomatoes, were on their last leg. And I could almost hear them saying, “today is the day… or never.”
And you already know me…
I’m not letting anything go to waste.
Now quick side story, because I can’t help myself…
Recently I’ve been on a bit of a tomato journey. Testing different types, trying new varieties, figuring out which ones actually deserve a place in my kitchen.
My partner brought home these beautiful green tomatoes from a farm. Honestly, they looked incredible. Fresh, vibrant, like they should be packed with flavour.
And then I tasted them…
Nothing.
I was standing there thinking… really? That’s it?
Total disappointment.
But I’m not giving up.
Right now I’ve got five different types growing in my greenhouse and garden… and I am ready.
They just aren’t ready yet.
Anyway… back to today’s plate.
I had tomatoes that needed using, along with a few other ingredients sitting around, waiting.
And then that familiar feeling kicked in.
That little spark.
That moment where you don’t quite know what you’re going to cook… but you know something is about to happen.
So I stopped thinking too much.
And I played.
And that’s how this cheated Chicken Puttanesca style pasta was born.
And yes… I am calling it cheated on purpose, because I don’t want the puttanesca lovers coming for me 
But this is exactly what cooking is for me.
A playground.
And my friends…
I play.
And as always…
This is for two people
No waste
Just flavour, balance, and something that feels good to eat
Ingredients for two
Pasta and base
200 g pasta of your choice
remember… make it yours my friends
300 g ripe tomatoes chopped
1 red pepper sliced
100 g green beans trimmed and cut
2 tablespoons olive oil
3 garlic cloves finely chopped
half a small red onion finely sliced
Flavour elements
30 g black olives sliced
2 tablespoons capers
2 anchovy fillets finely chopped
1 teaspoon dried oregano
pinch of chilli flakes
salt and black pepper
Chicken
2 chicken breasts around 300 g total
1 tablespoon olive oil
salt and black pepper
Finish
small handful fresh parsley chopped
optional squeeze of lemon
Method
Start with the chicken
Slice your chicken into thinner pieces so it cooks evenly
Season well with salt and pepper
Heat oil in a pan on medium heat
Place the chicken in the pan and leave it alone for about 4 to 5 minutes
do not move it too much
this is how you get that golden colour
Turn and cook for another 4 to 5 minutes
what you are looking for
golden outside
juicy inside
firm but not dry
Remove and let it rest
Cook pasta and green beans
Bring a pot of salted water to the boil
Add pasta
After about 6 to 7 minutes
add green beans into the same pot
this keeps them fresh but slightly softened
Cook until pasta is ready
Before draining, save about 100 ml pasta water
Build your base
Heat olive oil in a pan
Add onion and cook gently for about 5 minutes
you want
soft
slightly shiny
no browning
Add garlic and cook for about 30 seconds
Add anchovies
watch them melt into the oil
this gives depth, not fishiness
Tomatoes
Add chopped tomatoes
Cook for 10 to 15 minutes
you will see
they soften
release juices
start breaking down
Stir occasionally
You are building your base here
Add flavour and vegetables
Add
red pepper
olives
capers
oregano
chilli flakes
Cook for another 5 to 7 minutes
check the sauce
peppers should soften slightly
everything should come together
Taste
this is your moment
add salt
add chilli
balance it
Bring it all together
Add pasta and green beans into the sauce
Mix well
Add a splash of pasta water
this creates a silky, glossy finish
Slice your chicken
Place it on top or mix through
Plating
Divide between two plates
Top with fresh parsley
Optional squeeze of lemon
What you get
A rich tomato base
Salty depth from olives and capers
Freshness from green beans
Soft sweetness from peppers
Tender chicken on top
not traditional not perfect but yours
Closing
Oi!
So my readers!
Do you feel like you have cheated?
Well… I don’t mean that literally
But I hope you do
Because it’s not the puttanesca…
It’s your cheated one
When I was writing this today, I had a little reflection
Isn’t it beautiful that there are so many of us?
So many ideas
So many ways of cooking
So many possibilities
Which means… the food creations are endless, my friends
And I truly hope
that maybe… just maybe
a few of you
will like my creations
Till the next one, dear reader
Plates for Two — real food, real stories, real cooking
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