3 tbsp extra-virgin olive oil, plus extra for drizzling
290g jar black kalamata olives in brine, drained
4 anchovy fillets
500g runner beans, sides peeled if stringy, thickly sliced on the diagonal
4 garlic cloves, chopped
1 red chilli, chopped (deseeded if you don't like it too hot)
250g cherry tomatoes, halved
handful basil leaves
Heat oven to 200C/180C fan/gas 6. Rub
the chicken with a drizzle of oil, season and
roast for 20 mins until cooked through.
Meanwhile, 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).
Bring 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.
Shred 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.