Our saucy chicken puttanesca is just divine. Puttanesca is a famous Neapolitan tomato sauce. We used a Le Creuset Signature Cast Iron Marmite.

Ingredients

250 g	Diamond spaghetti
2 Tbsp	Chantal Organics tomato paste
8	Waitoa chicken thigh fillets, about 1kg
½ cup	Superb Herb oregano
¾ cup	Church Road white wine
½ cup	Mainland grated parmesan
2 Tbsp	Olivado organic extra virgin olive oil
5 cloves	Garlic, finely sliced
4	Anchovy fillets
1 cup	Kalamata olives, pitted
3 Tbsp	Capers
2	Lemons
½ tsp	Salt, to taste
1 cup	Water

Directions

1. Preheat the oven to 200C.
2. Heat oil in a casserole dish on medium-high heat. Add chicken and fry until browned, about 8 mins.
3. Remove chicken, then turn heat down to medium. Add garlic and anchovies to the casserole dish and fry for 2 mins, stirring so they don't catch. Add tomato paste, olives, wine, capers, peel from 1 lemon and oregano, and fry for 5 mins, stirring often.
4. Return chicken to the casserole dish, pour in 1 cup of water, then remove from heat and pop in the oven. Bake for 25 mins, until sauce has thickened and chicken is cooked through.
5. Meanwhile, cook pasta as per packet instructions.
6. To serve: spoon pasta into bowls, top with chicken puttanesca, a sprinkle of parmesan, and lemon wedges.Delizioso!