@xoxoprncs_mlby: super ganda @blk cosmetics !! 🥹🩷Not sponsored , binili ng asawa ko , if you want go to check my profile and go to my yellow basket! 😚 #firstimeaffiliate

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Wednesday 06 May 2026 05:25:50 GMT

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#tiktokfood #asmr CREAMY TOMATO AND GARLIC FETTUCCINE Makes 4 servings PASTA AND FINISHING 400 g fettuccine 20 g unsalted butter 6 g finely chopped parsley 5-10 ml lemon juice, to taste Extra Parmesan for serving SAUCE 230 g yellow onion, finely diced 25 g peeled garlic, thinly sliced 230 g cherry tomatoes, halved 45 ml olive oil 50 g tomato paste 25 g Calabrian chili paste 370 ml heavy cream 85 g freshly shredded cheddar 75 g finely grated Parmesan Up to 400 ml reserved pasta water, as needed Salt and black pepper to taste METHOD 1. Heat the olive oil in a large skillet over medium-low heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute without letting it brown. 2. Add the cherry tomatoes and cook for about 5 minutes, pressing them gently as they soften. Stir in the tomato paste and chili paste, then cook for 2 minutes to deepen the flavor. 3. Meanwhile, cook the fettuccine in a large pot of salted boiling water until just al dente. Before draining, scoop out 400 ml of the cooking water. Do not rinse the pasta. 4. Stir 150 ml of the reserved water into the tomato mixture, scraping up anything caught on the bottom. Lower the heat, add the cream and simmer gently for 2-3 minutes. 5. Remove the skillet from the heat. Add the cheddar and Parmesan a little at a time, stirring until smooth. Taste before adding salt and black pepper. 6. Add the drained fettuccine and toss thoroughly. Loosen the sauce with small splashes of pasta water until it coats the noodles smoothly. Return to low heat briefly if needed, without boiling. 7. Turn off the heat and toss in the butter. Add the lemon juice gradually, tasting as you go. Finish with parsley and extra Parmesan, then serve immediately.

#tiktokfood #asmr CREAMY TOMATO AND GARLIC FETTUCCINE Makes 4 servings PASTA AND FINISHING 400 g fettuccine 20 g unsalted butter 6 g finely chopped parsley 5-10 ml lemon juice, to taste Extra Parmesan for serving SAUCE 230 g yellow onion, finely diced 25 g peeled garlic, thinly sliced 230 g cherry tomatoes, halved 45 ml olive oil 50 g tomato paste 25 g Calabrian chili paste 370 ml heavy cream 85 g freshly shredded cheddar 75 g finely grated Parmesan Up to 400 ml reserved pasta water, as needed Salt and black pepper to taste METHOD 1. Heat the olive oil in a large skillet over medium-low heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute without letting it brown. 2. Add the cherry tomatoes and cook for about 5 minutes, pressing them gently as they soften. Stir in the tomato paste and chili paste, then cook for 2 minutes to deepen the flavor. 3. Meanwhile, cook the fettuccine in a large pot of salted boiling water until just al dente. Before draining, scoop out 400 ml of the cooking water. Do not rinse the pasta. 4. Stir 150 ml of the reserved water into the tomato mixture, scraping up anything caught on the bottom. Lower the heat, add the cream and simmer gently for 2-3 minutes. 5. Remove the skillet from the heat. Add the cheddar and Parmesan a little at a time, stirring until smooth. Taste before adding salt and black pepper. 6. Add the drained fettuccine and toss thoroughly. Loosen the sauce with small splashes of pasta water until it coats the noodles smoothly. Return to low heat briefly if needed, without boiling. 7. Turn off the heat and toss in the butter. Add the lemon juice gradually, tasting as you go. Finish with parsley and extra Parmesan, then serve immediately.

Replying to @nurlienda tak sangkaaa beza byk hrga nye #colgate #mustbuy

Replying to @nurlienda tak sangkaaa beza byk hrga nye #colgate #mustbuy

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