For starters, do yourself a favour and go buy some good quality pasta. Or make your own. And get your head out of the archaic days of super saucy, homogenous pasta dishes and into the realm of freshness!

Ingredients:

50-100g per person of chicken (*optional)

3 cloves of garlic

Cherry tomatoes

A handful or 2 of fresh basil leaves

Red onion

Parmesan cheese

Some tasty pasta of your liking

S&P

Slice and dice and crush all the fresh ingredients into a ceramic bowl with loads of olive oil and a pinch of salt. You can toss in a little chilli if you’re so inclined, but its not necessary to overcomplicate it. The salt will draw out the lovely sweet and acidic juices from the tomatoes and combine the flavours of all those lovely fresh ingredients.

Get your heavily salted water on the boil and the pasta cooking. Once the pasta is in, get onto cooking the chicken.

Finely chop your chicken into strips and throw it in the hot pan on med-high with some more olive oil. Turn it off when the chicken is just cooked.

Once the pasta is done, which should be about now, then drain, return to saucepan. Add your tomato and herb mix and serve with shaved parmesan and cracked pepper.

I can recommend serving with a delicious glass of white wine.