Prosciutto, tomato and olive pasta!

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I love cooking pasta with fresh ingredients rather than drench it with sauce and all. I love this dish as it’s full of flavor with different colors and texture. Moreover, it’s super easy to make.

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  • 450 grams (1 pound) fettuccine
  • 2 teaspoons sea salt
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves, finely minced
  • 2 shallots, finely minced
  • 130 grams (~ 1 cup) black olives, pitted
  • 3 to 4 tomatoes, diced
  • 1/2 cup dry white wine (optional)
  • 1 can diced tomatoes
  • 42 grams (3 tablespoons) unsalted butter, cut up
  • reserved pasta water (optional)
  • 75 grams (2.5 oz) Parmesan cheese, finely grated
  • a handful of flat-leaf parsley, finely chopped
  • 200 grams (less than 1/2 pound) prosciutto
  1.  Cook pasta according to package instructions, stirring often to loosen up the sticky strands.
  2. Drain the cooked pasta, but save about 1 cup of the pasta water. Set aside.
  3. Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute.
  4. Increase heat to medium again, add olives, and cook for 1 minute.
  5. Add the diced tomatoes and cook until soft, about 1 to 2 minutes.
  6. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.
  7. Stir in butter until dissolved.
  8. Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry.
  9. Toss with Parmesan cheese and sprinkle with chopped parsley.
  10. Serve and garnish with prosciutto slices.



The everyday chicken curry!


This is always my go-to recipe for chicken curry. It’s quite basic and simple to make.


  • 1 packet of chicken legs
  • 4 medium onions
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 4 medium tomatoes
  • 1 tbsp fresh coriander
  • 1 cinnamon stick
  • 4 cloves
  • 4 green cardamom
  • 1/2 tsp turmeric powder
  • 2 tbsp coriander powder
  • 2 tbsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • salt to taste
  1. Heat oil in a thick sided pan/pot.  Add cinnamon, cloves and green cardamoms and sauté for half
    a minute.
  2. Add onions and sauté till golden brown.
  3. Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring
  4. Add turmeric powder, coriander powder, cumin powder and red chili powder. Mix well.
  5. Add pureed tomato and stir.
  6. Add the chicken pieces and salt. Sauté on high heat for five minutes.
  7. Add two cups water, bring to a boil, cover and cook till the chicken is fully

The only addition I made to this curry was I added half a can of coconut milk to give it that silky finish, and I added a tablespoon of balsamic vinegar. Both are definitely optional, but it really makes a good curry.

Serve it with basmati white rice and you have the perfect dinner.