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@kido4423: #متابعين# الشعب الصيني ماله حل #متابعين#

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Tuesday 22 September 2026 17:49:50 GMT
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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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