I had leftover angel hair, leek, cherry tomatoes, capers, and couldn’t find more, so I bought spaghetti instead. I added two canned chili tuna given by my dad.

“Leeks are low-calorie vegetables related to onions and garlic, prized for their sweet flavour and health benefits, including support for heart health, digestion, and immune function. They are rich in Vitamin K and other nutrients, aiding in bone health, eye protection, and promoting satiety.”

“Cherry tomatoes are small, sweet fruits rich in antioxidants like lycopene, potassium, and vitamin C. They are versatile in cooking, low in calories, and high in water and fiber, promoting hydration and satiety. Their antioxidants may reduce the risk of chronic diseases and support vision through nutrients like lutein and zeaxanthin.”

“Capers are the unripened flower buds of the caper bush (Capparis spinosa), preserved in salt or brine and known for their sharp, tangy flavour, commonly used in Mediterranean cooking. Rich in antioxidants like quercetin and rutin: help protect cells from oxidative stress and reduce inflammation, potentially benefiting joint health. With minimal calories, capers enhance dishes without compromising taste and provide trace amounts of vitamin K, calcium, copper, and iron for overall health.”

“Canned chili tuna is a convenient, protein-rich pantry staple made from cooked flaked tuna, chili peppers, garlic, and spices, providing essential nutrients like Omega-3 fatty acids and vitamin D. It promotes muscle repair with lean protein, reduces inflammation, and supports heart and cognitive health. Additionally, the capsaicin in chili peppers boosts metabolism and enhances flavour without extra calories.”

Glad I could finish off my 5 sticks of angel hair. My meal is spicy, healthy and delicious. Let’s cook!!!

Ingredients

5 sticks angel hair pasta
150 g spaghetti
8 cherry tomatoes, chopped
2 canned chili tuna, each 95 g
1 Tbs cappers, bought
about 6-8 inches leek, sliced
1 Tbs minced garlic
1- 1 1/4 Tbs pasta paste
about 1/4-1 c of starch pasta water
water to cook pasta
salt
oil
pepper

Method

Prepare the Water

Fill a large pot with at least 4 to 6 cups of water so the noodles have room to move freely. Bring the water to a rapid, rolling boil. Once boiling, add 1 1/2 Tbs of salt. The water should taste slightly salty.

Drop the 5 sticks in and cook for exactly 2-3 minutes. As soon as angel hair start to soften at 1 minute in the hot water, use tongs to stir them gently. It cooks incredibly fast! At 2 .5 minutes, pull a strand out using food clippers and bite into it. It should be tender, but still have a slight bite or “chew” in the center.

Remove immediately with food clippers to transfer angel hair into a colander to drain the water and reserved the salted water to cook spaghetti. Do not rinse angel hair, as the remaining starches help sauce stick to angel hair pasta. I toss it with a bit of oil to prevent clump up.

Now add in spaghetti and cook for about 9 to 11 minutes. (Check your package instructions, as times can vary by brand). Stir it immediately for the first minute to prevent spaghetti from clumping together. Start tasting spaghetti at the 9-minute mark. It should be tender, but still have a slight bite or “chew” in the center. Ladle about 1 c starchy pasta water reserved it. Immediately pour spaghetti into a colander to drain the water. Do not rinse spaghetti, as the remaining starches help sauce stick to spaghetti.

Cook leek, chopped tomatoes, capers and 2 canned chili tuna

Heat 3 Tbs oil in a saucepan over medium-low heat. Add garlic and cook for about 30 seconds until fragrant. Next add sliced leeks and cook for 3-5 minutes until soft and fragrant.

Stir in the chopped tomatoes, capers, and 1 Tbs of tomato paste first. Add the 1/4 cup of starchy pasta water to loosen the paste into a rich sauce. Let it simmer for 3-5 minutes until the tomatoes break down. Now add in both pasta. Toss around to coat in the sauce. If the sauce is too thick or the pasta is still firm, add another 1/4 c of the reserved pasta water and 1/4 Tbs tomato paste into the saucepan. The starches in the water will bind with the oil or tomatoes in the sauce, creating a glossy, silky texture.

Flake in 2 cans of chili tuna. Turn off the heat and gently stir to mix well tuna with everything in saucepan until it is heated through. Spoon onto bowl and serve immediately with a glass of red wine!!!

Note: This combines to about 1 large or 2 small serving bowls, weighing approximately 160 g to 170 g total.

https://helenscchin.com/2020/05/20/leek-chili-tuna-and-chopped-tomatoes-pasta/

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