Here's something simple - you can make this for Mom and Dad too.
Cooked angel hair pasta.
Take 2 cans of whole tomatoes, drain juice. Put whole tomatoes in a bowl and squish with your hands to break up (watch out or you will end up with tomato juice splattered on your face).
In a skillet (skillet, not a pot as you want a lot of surface space heating to cook off the liquid) put about 3 TBS of olive oil and 2 minced gloves of garlic - let heat but do not let the garlic brown. Once you smell the garlic add the squished tomatoes with the juice that was in that bowl that squished out of them. Add salt (maybe 1/2 tsp - start with 1/4, let it "melt" then taste to see if more is needed) and pepper.
Take some fresh basil leaves and stack them then roll like a cigar. Slice in 1/4" pieces (this is called chiffonade). Add this basil to the sauce and let it keep reducing. Pit some kalamata olives (3 per person) and add at this time also.
Simmer for about 20 minutes or so on medium to reduce the liquid even more.
When sauce has been reduced add angel hair pasta to skillet and incorporate in with sauce.
You can saute some flattened chicken breasts in garlic, olive oil, salt and pepper. Slice and top the pasta. Top everything with some shredded Parmesan (shredded, not the grated - even the green can comes in shredded so look for that). It's wonderful and simple.
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