Untitled Pasta Dish | Edit: Ispaygetti as named by Paul Bernardo

This morning I decided to cook the pasta that's been hanging out on our shelves since Janet left. I don't have a name for it or I think I'm just too lazy to think of one. Anyway here are the ingredients. I don't measure since I adjust according to taste but I was wrong in adding all the crushed tomatoes because the garlicky flavor that I expected turned out bland even if I used 2 bulbs. Yes, because I love garlic like that.

500 grams of pasta, cooked according to package directions

chicken breast, cut into strips

extra virgin olive oil

garlic

onions

basil, 1 teaspoon if dried, 1 tablespoon if fresh

a sprinkle of rosemary

can of crushed tomatoes, the size depends on how many servings you want

capers

olives, green or black but make sure its pitted

fresh parsley

salt and pepper to taste

Here's how I did it:

1. I sauteed half of the garlic and added some basil to flavor the oil where I fried the chicken strips until they turn brown. Make sure to remove the toasted garlic and basil before you put the chicken as they will get bitter.

 

2. Next, I sauteed the garlic and onions in a casserole and once they were fragrant, I added the chicken, toasted garlic and basil and a dash of rosemary.

3. Finally, I added the crushed tomatoes along with the capers and olives, lowered the heat until it simmered, added the parsley, a little bit of salt and pepper and turned the fire off. Toss it with your cooked pasta and you're done. I was able to make 8 servings which we ate the whole day and brought some to the office too. :)