Tomato (or pomodoro), basil and pasta unite to make the Holy Trinity of Italian cooking. These three ingredients are a revelation of good-together flavours. But we've dared to ramp up the satisfaction factor here with tenderly cooked chicken on top for a bit of extra protein. Add parmesan at will.
Slice chicken horizontally to yield 2 thinner pieces. Sprinkle with Italian kitchen herbs, salt and pepper.
Bring a saucepan of salted water to the boil. Add rigatoni and cook for 9 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) cooking water. While pasta is cooking continue with step 3.
Melt butter in a frypan over high heat until bubbling. Add chicken in a single layer and cook for 4 minutes or until caramelised. While chicken is cooking, continue with step 4.
Pick basil leaves from their stems. Peel and crush garlic.
Turn chicken. Add garlic, cherry tomatoes, capers and sugar to pan and stir to combine. Reduce heat to medium-high and bring to a simmer. Cook for 7–8 minutes or until sauce is reduced slightly and chicken is cooked through.
Remove chicken and thickly slice. Add pasta, reserved pasta cooking water, most of the basil leaves, red wine vinegar and most of the parmesan to the sauce and stir to coat. Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with chicken. Sprinkle with remaining basil and remaining parmesan, and serve with salad.