So after a huge amount of discussion on my popcorn recipe, I decided to create the next installment of the 'Macs and ....' threads. This isn't a Macs and Food discussion, we've done that, its to share with the other gourmands your special kitchen feats that you might have mastered latlely. My simple pasta sauce: 3 cans diced tomatoes pound or maybe a little less of Penne Pasta 12 cloves of garlic (you cook it up and its not that bad, I've actually used a whole head of garlic before) 1/2 an onion, or more depending on the size Extra Virgin Olive Oil Capers or Kalamata Olives 2 Chicken Breasts - sliced thin, making about 8 or more pieces from each breast Salt and Pepper to taste In a frying pan take the finely chopped garlic and chopped up onion and saute at med high to high heat in the olive oil, sprinkle some salt and pepper. A few table spoons are good. Once they're lightly browned, throw them into another larger pot and add the cans of diced tomatoes. Bring to a boil and add the chicken (raw, it will cook up in no time because its thin slices). Add about a table spoon of capers or chopped olives with the vinegar (this is important because it changes the acidity level of the sauce and you'll love it). This will cook for about 20 minutes Mix occassionally. Start the water under the pasta when you put the chicken in the sauce and it all should finish at about the same time. Extras: fresh herbs make a huge difference, so finely chop up some rosemary, oregano and/or thyme, about a table spoon will do. Put half of in with the chicken and put the other half in when you just about to serve. mmmm good.