Work is not too glamourous now, so all I have to look forward to at times is just being able to cook.

Had some fascination with a garlic based pasta, so oogled on Google and found a basic recipe that used garlic, olive oil and flat leaved parsley. Using that as a base, I put together some basic ingredients to spice it up enough to make my dinner tonight. So here’s how it goes for one serving.

Chop up 5 or 6 cloves of garlic, a handful of flat leaved parsley, some mushrooms and cherry tomatoes. Also prepare some chicken/bacon just to add meat to the dish. Chicken was marinated with salt and some cornstarch.

To maximise time, you put some spaghetti to boil before chopping up your ingredients, and add a very big dash of salt to infuse some saltiness with the pasta. Stirfry chicken until brown and set aside. For the pasta sauce, add say 5 or 6 tablespoons of olive oil. Saute garlic untli golden brown but not burnt, adding the cherry tomatoes in between to bring out the flavour of the tomatoes. It also adds a slightly sweet and sour body to the oil. Throw in the mushrooms and lightly cook it. Turn off heat and add the parsley and pasta. While tossing pasta, add some grated parmesan cheese. Season with cracked pepper to taste.

Heh, dish fits within my 20 minute limit for any cooked meal. This is an alternative to the more common tomato or cream based pastas I’ve been feeding myself all these years.