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@chilloutphuong: Nước mém gì chưa người đẹp ơi #nuocmamlangchaixua #tiktokshop

🍒 Bông thích ở nhà 🍒
🍒 Bông thích ở nhà 🍒
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Region: VN
Sunday 09 August 2026 12:54:05 GMT
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_quynhanhsayhi
Quynhanh :
Dạ chị check tn em với ạa
2026-08-10 08:33:06
0
2trangbanhang
2 Trang bán hàng :
Ngon hen
2026-08-10 05:14:48
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DAY 2/100 Spaghetti Alla Puttanesca AKA an anchovy recipe you’ll actually want to eat. Nutrient-packed anchovies melt into the sauce leaving nothing but briny umami flavor. The je-ne-sais-quois of a delicious dish. This is a restaurant-worthy dish, ready in minutes with just a few pantry staples. This may be the first time you ever utter:
DAY 2/100 Spaghetti Alla Puttanesca AKA an anchovy recipe you’ll actually want to eat. Nutrient-packed anchovies melt into the sauce leaving nothing but briny umami flavor. The je-ne-sais-quois of a delicious dish. This is a restaurant-worthy dish, ready in minutes with just a few pantry staples. This may be the first time you ever utter: "I can’t stop eating this” about a dish made with anchovies. Hi I’m Maria, The @acnenutritionist 💛 Welcome to The Clear Skin Kitchen where I translate nutrition science into delicious and easy recipes, because Glowing Skin Starts Within. For 100 days, I’m sharing 1 clear skin recipe a day here plus much more on Substack - subscribe via the link in my bio. 💛 INGREDIENTS 200g / 7oz gluten-free spaghetti 2 tbsp extra virgin olive oil 2 oz anchovy fillets, drained and finely chopped* 5 garlic cloves, finely minced 1/4 cup pitted kalamata olives, drained and sliced 1 tbsp capers, drained 1/2 tsp red chile flakes, or more to taste 550g / 19 oz jar whole peeled tomatoes (pomodori pelati)** drained and chopped 1/2 tsp dried oregano salt to taste ¼ cup fresh parsley, chopped INSTRUCTIONS Bring a large pot of water to a boil. Cook the pasta about 1 minute less than the instructions say, so it is slightly al dente. Before draining, use a mug to scoop out and reserve some of the cooking water. Then, drain. Meanwhile, heat a skillet over medium heat. Add 2 Tbsp olive oil, then the garlic, and cook for about 30-60 seconds, until garlic softens and is fragrant, but not brown. Add the anchovies, olives, capers, and red chile flakes. Cook about a minute or so, until the anchovies have melted into the sauce. Add the chopped tomatoes, and let them simmer over low-medium heat for 10 minutes, stirring occasionally and using the back of a wooden spoon to press down on the tomato chunks, until the tomatoes have broken down and reduced into a thick chunky sauce. Add the drained pasta to the sauce, along with 1/4 cup of the reserved pasta water. Toss until pasta is fully coated in the sauce, and the sauce clings to it. Add the parsley and toss again.

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