Foot and Fire

I missed the Angel Hair Pasta. I missed the Spanish Sardines. I want more of the aromatic Bokchoi.... so I quickly concocted these three ingredients when they came in my pantry, not together at once but finally together.  Garlic  minced Onions, sliced Olive oil Bokchoi, chopped Reserved water from boiled pasta Spanish sardines, mashed (reserve whole fishes) Salt and pepper to taste Lime Parmesan cheese Heat oil quickly, add garlic and onions and bokchoi. Add 2 tablespoons of reserved water. Let cook till tender.  Add more water to desired consistency but not soupy, and the mashed sardines. Stirfry gently and add salt and pepper to taste.  Squeeze half of a lime and Sprinkle with parmesan cheese before serving. Enjoy!!!!!

Olive oil Garlic cloves 200g ripe tomatoes, chopped 200g bellpepper, chopped 100g celery Salt and pepper Cheese (optional) Reserved water from boiled pasta Tuna in oil Boil angel hair pasta for 2.5 minutes. Set aside. Reserve water. Saute vegetables in olive oil.  Add reserved water and the oil from tuna. Simmer till vegetables are tender to your liking. Adjust taste with salt and pepper. Add tuna and olive oil. Remove from fire and serve hot over angel hair pasta.