@flowerlovers48: Stunning Flower Bouquets #flowers #flowerpower #blooming #flowerlove #florist

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Monday 20 July 2026 12:45:32 GMT

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Juliana :

Beautiful flowers and photography.

2026-07-22 18:31:48

1

Angela Guzmán :

que deleite grasias grasias

2026-07-22 03:12:04

0

ganRose :

Beautiful

2026-07-20 13:28:16

0

jayanti thapa :

lovelly❤️❤️❤️

2026-07-24 02:57:01

1

Nang :

สีสันสวยงามมากๆจ้า

2026-07-20 12:51:40

0

🥰 E.T.A အပိုင္ 🥰 :

🤨🤨🤨🤨🤨

2026-07-21 11:10:46

0

Alexa✨ :

✨😍

2026-07-23 03:05:12

1

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Rigatoni al Pomodoro Ingredients • 9 oz (250 g) rigatoni • 2 large ripe tomatoes • 1 large garlic clove, minced • 1 bunch fresh basil • 1 tbsp tomato paste • 1 cup tomato purée (passata or crushed tomatoes) • 1 small onion, finely diced (optional) • 2 tbsp extra virgin olive oil • ½ tsp crushed red pepper flakes • ½ tsp freshly ground black pepper • ½ tsp Italian seasoning (optional) • ½ tsp salt for the sauce, or to taste • 1 tsp salt for cooking the pasta • Freshly grated Parmesan cheese, for serving Instructions 1. Finely dice the onion and garlic. Roughly chop the tomatoes. Heat the olive oil in a large skillet over medium heat. 2. Add the onion and cook until softened. Stir in the Italian seasoning and red pepper flakes. After about 2 minutes, add the garlic. Cook for about 30 seconds, then stir in the tomato paste. Cook, stirring constantly, for 1 minute. 3. Add the chopped tomatoes and basil. Cook for 3–4 minutes, allowing the tomatoes to soften. 4. Stir in the tomato purée, season with black pepper, cover, and let the sauce simmer over low heat for 20 minutes. 5. Meanwhile, cook the rigatoni in salted boiling water according to the package directions until al dente. Before draining, reserve about 1 ladle (½ cup) of the pasta water. 6. Remove the lid from the sauce and stir in the reserved pasta water. Add the cooked rigatoni and toss well until the pasta is evenly coated with the sauce. 7. Taste and adjust the seasoning with salt if needed. 8. Serve immediately with freshly grated Parmesan cheese. Enjoy! #rigatoni #pasta #alpomodoro #delicious

Rigatoni al Pomodoro Ingredients • 9 oz (250 g) rigatoni • 2 large ripe tomatoes • 1 large garlic clove, minced • 1 bunch fresh basil • 1 tbsp tomato paste • 1 cup tomato purée (passata or crushed tomatoes) • 1 small onion, finely diced (optional) • 2 tbsp extra virgin olive oil • ½ tsp crushed red pepper flakes • ½ tsp freshly ground black pepper • ½ tsp Italian seasoning (optional) • ½ tsp salt for the sauce, or to taste • 1 tsp salt for cooking the pasta • Freshly grated Parmesan cheese, for serving Instructions 1. Finely dice the onion and garlic. Roughly chop the tomatoes. Heat the olive oil in a large skillet over medium heat. 2. Add the onion and cook until softened. Stir in the Italian seasoning and red pepper flakes. After about 2 minutes, add the garlic. Cook for about 30 seconds, then stir in the tomato paste. Cook, stirring constantly, for 1 minute. 3. Add the chopped tomatoes and basil. Cook for 3–4 minutes, allowing the tomatoes to soften. 4. Stir in the tomato purée, season with black pepper, cover, and let the sauce simmer over low heat for 20 minutes. 5. Meanwhile, cook the rigatoni in salted boiling water according to the package directions until al dente. Before draining, reserve about 1 ladle (½ cup) of the pasta water. 6. Remove the lid from the sauce and stir in the reserved pasta water. Add the cooked rigatoni and toss well until the pasta is evenly coated with the sauce. 7. Taste and adjust the seasoning with salt if needed. 8. Serve immediately with freshly grated Parmesan cheese. Enjoy! #rigatoni #pasta #alpomodoro #delicious

Easy Fall 2 Piece Set, Cotton blend 2 Piece Set effortless outfit ideas @Yeokou #falldealsforyou #falloutfit

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