Ingredients
- 2 tablespoons olive oil
- 2 leeks, trimmed, thinly sliced
- 1 red capsicum (pepper), finely chopped
- 2 garlic cloves, crushed
- 500 g (1 lb 2 oz) minced (ground) chicken
- 500 g (1 lb 2 oz/2 cups) tomato passata (puréed tomatoes)
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 2 tablespoons pitted and chopped black olives
- 400 g (14 oz) spaghetti pasta
- 125 g (4 1/2 oz) feta cheese, crumbled
- Thyme sprigs, to serve
Method
1. Heat the oil in a large, heavy-based frying pan. Add the leek, capsicum and garlic and cook over medium-high heat for 2 minutes, or until lightly browned.
2. Add the chicken and cook over high heat for 3 minutes, or until browned and any liquid has evaporated. Stir occasionally to break up any lumps as the chicken cooks.
3. Add the tomato passata, thyme and rosemary, and bring to the boil. Reduce the heat and simmer, uncovered, for 5 minutes, or until the sauce has reduced and thickened. Add the olives and stir to combine. Season with salt and freshly ground pepper.
4. Meanwhile, cook the spaghetti in a large saucepan of rapidly boiling water until al dente; drain. Place the spaghetti on individual serving plates or pile into a large deep serving dish and pour the chicken mixture over the top. Sprinkle with the feta and thyme and serve immediately.
