Feast for One

Fettuccine with Puttanesca Sauce (serves 2)


6 oz fettuccine

8 oz cherry tomatoes, chopped

1 clove garlic, crushed*

1/2 oz fresh parsley, chopped*

1 red chili pepper, finely chopped (or 2 tbsp red chili flakes)

12 green olives, pitted and chopped*

1 lemon, juiced

salt and pepper

3 tbsp olive oil

*1 tsp ginger-garlic paste can be
used instead of chopped garlic. I didn’t have parsley and green olives
so I used chopped spring onions and black olives.


1. Cook the fettuccine following the pack instructions.

2. Put the rest of the ingredients in a large wok, add olive oil, season and toss together.

3. When the tomatoes begin to sauce, drain the pasta and toss with the sauce.

Garlic Lemon Chicken (serves 4)


4 boneless skinless chicken breast halves

4 tsp flour

salt and pepper

2 tsp oil

1/2 cup chicken broth

1 tsp minced garlic*

2 tsp lemon juice

1 tsp butter

*1 tsp ginger-garlic paste has been used instead of minced garlic.


1. Flatten chicken slightly. Dust with flour, salt and pepper.

2. Fry in hot oil for 5 minutes on each side. Remove from pan.

3. To a deep pan, add broth, garlic, lemon juice and butter. Cook for 2 minutes. Pour over chicken.

This entry was published on April 20, 2009 at 16:59 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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