Bring a large pot of water to the boil. Salt it lightly because the sauce is already salty, then cook the spaghetti according to the packet to al dente, usually 9 to 11 minutes. Reserve 200ml of the pasta water before draining.
2
While the pasta cooks, heat 15ml of the olive oil in a wide skillet over medium-high heat. Add the chicken strips in a single layer with a pinch of black pepper — work in two batches if the pan is small, otherwise the chicken steams. Sear for 4 to 5 minutes total, turning once, until the outsides are golden and the thickest strip reaches 74°C. Lift the chicken onto a plate.
3
Lower the heat to medium. Add the remaining 15ml olive oil, the sliced garlic, the chopped anchovies, and the chili flakes. Cook for 1 minute, stirring, until the anchovies dissolve into the oil and the garlic smells sweet.
Add the crushed tomatoes, oregano, olives, and capers. Simmer for 8 to 10 minutes, stirring once or twice, until the sauce thickens slightly, darkens, and no longer tastes raw-tomato sharp.
5
Return the chicken to the pan along with any resting juices. Add the drained spaghetti and 100ml of the reserved pasta water. Toss over low heat for 1 to 2 minutes, splashing in more pasta water if it looks dry, until the sauce coats every strand.
6
Off the heat, stir through the torn basil. Plate and finish with a few grinds of black pepper.
Chef's Tip
Rinse the capers under cold water before adding — it knocks sodium back without losing the briny pop. The anchovies are not a topping; they need that minute in hot oil to melt. If you skip them, add an extra pinch of salt with the tomatoes. Spaghetti is traditional, but linguine or penne work — keep the dry weight the same.
Storage
Keeps 3 days in the fridge. Reheat covered in a small pan with a splash of water over low heat for 4 to 5 minutes, stirring once. Add the basil fresh after reheating.
