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@megasinfiniti: #quietclub #boostedcars #g37sedan #carguy #cargirl #collegegirl #jeepgirl #bmw #g37 #carslifestyle #gtrr55 #m5 #summervibes #carcommunity

megasinfiniti
megasinfiniti
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Saturday 07 September 2024 17:56:23 GMT
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iblamebxy
iblamebxy :
Facts
2024-09-07 18:08:42
2
hunterscakes
HuntersCakes :
Your car is clean asf
2024-09-07 19:21:55
1
angelinascontent
Angelina Wagner :
Seems like a fair trade 🤷🏻‍♀️
2024-09-07 19:26:51
1
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crying on the inside #year11leavers #leavers2026 #relateable
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Chân váy nữ#quangcao #duoctaitro #thoitrangnu
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5030 PASTA | EP. 4 SPICY TUNA PASTA 🐟🍝💪 51 Protein | 587 Kcal | 13 Fat | 71 Carbs INGREDIENTS FOR 2 180g Spaghetti 300g Tinned Tuna, drained 1 tbsp Olive Oil 10 Large Green Olives, sliced 15g Anchovy Fillets 1 tbsp Capers 3 Garlic Cloves, sliced 1 tsp chilli flakes or chilli paste 1 Red Onion, sliced 300g Tinned Tomatoes 1 Handful Parsley, chopped Parmesan to serve Place a large saucepan of salted water onto boil and cook the pasta until aldente. Set a large frying pan over a medium heat, once hot, add the olive oil. Throw in the red onion, garlic, anchovy fillets & capers and cook for 3-4 minutes until soft. Add the chilli, olives and tinned tomatoes and cook for another 6-8 minutes until slightly reduced. Add the drained tuna and a ladle of pasta water and mix well. Once the pasta is aldente, add the to pan with the sauce, with a small ladle of pasta and toss until emulsified. Remove from the heat and toss through the parmesan, parsley and lemon juice until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing. Season with salt, black pepper and lemon juice to taste. Divide between 2 bowls and finish with extra parm. #5030 #5030pasta
5030 PASTA | EP. 4 SPICY TUNA PASTA 🐟🍝💪 51 Protein | 587 Kcal | 13 Fat | 71 Carbs INGREDIENTS FOR 2 180g Spaghetti 300g Tinned Tuna, drained 1 tbsp Olive Oil 10 Large Green Olives, sliced 15g Anchovy Fillets 1 tbsp Capers 3 Garlic Cloves, sliced 1 tsp chilli flakes or chilli paste 1 Red Onion, sliced 300g Tinned Tomatoes 1 Handful Parsley, chopped Parmesan to serve Place a large saucepan of salted water onto boil and cook the pasta until aldente. Set a large frying pan over a medium heat, once hot, add the olive oil. Throw in the red onion, garlic, anchovy fillets & capers and cook for 3-4 minutes until soft. Add the chilli, olives and tinned tomatoes and cook for another 6-8 minutes until slightly reduced. Add the drained tuna and a ladle of pasta water and mix well. Once the pasta is aldente, add the to pan with the sauce, with a small ladle of pasta and toss until emulsified. Remove from the heat and toss through the parmesan, parsley and lemon juice until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing. Season with salt, black pepper and lemon juice to taste. Divide between 2 bowls and finish with extra parm. #5030 #5030pasta

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