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𝔖𝔴𝔦𝔱𝔠𝔥 𝔉𝔩𝔦𝔭

@_switch_flip_

2 years ago

12

2

Posted On: March 25th 2025, 03:56 am

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Come experience all the emotions on the dance floor Tuesday night with @iamrickjamz myself and the @jackshousedallas crew at @txtearoom ! The homie @elestudios1 will be there all well!

Comments (2)

amerikonclothing

2 years ago

amerikonclothing

🔥🔥🔥📈📈📈

iamrickjamz

2 years ago

iamrickjamz

Let's put them in the feels.

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CREAMY TUNA PASTA (authentic + fat loss friendly) 🍝🐟
460 calories | 24g protein | 62g carbs | 14g fat
Makes 4 big servings!

INGREDIENTS
-320g dry pasta
-1 large jar tuna in olive oil (about 210g drained)
-2 tbsp extra virgin olive oil
-250g cherry tomatoes
-1/4-1/2 small red onion, finely chopped
-2-3 cloves garlic, finely chopped
-1 small red chili, finely chopped
-10g anchovies
-10g capers, chopped
-large handful fresh parsley, chopped
-fresh lemon zest
-lots of black pepper
-salt
-pasta water

METHOD
1. Toss the cherry tomatoes with a quick spray of olive oil, salt and a little of the chopped garlic. Roast at 140°C/285°F for about 30 min until soft and jammy. Keep an eye on them so they don’t burn.
2. Boil a large pot of well-salted water. Cook the pasta until 3-4 min shy of al dente. DO NOT throw out the pasta water, you need plenty of it for the sauce.
3. Meanwhile, warm 2 tbsp olive oil in a large pan over medium-low. Add the onion, garlic and chili and cook gently until soft and fragrant.
4. Add the anchovies and let them melt into the oil. As the pan starts to dry, add a splash of pasta water. Keep stirring and adding small splashes as needed. The oil and starchy water start turning into a creamy sauce.
5. Stir in the capers, then gently add the tuna. Break it into large bite-sized pieces, don’t mash it. You want chunks of tuna throughout. Don’t overcook it.
6. Add the roasted tomatoes. Keep adding small amounts of pasta water and stirring to keep the sauce glossy and creamy.
7. Transfer the pasta to the pan 3-4 min before it’s done. Add a good splash of pasta water and finish cooking it in the sauce, almost like a risotto, stirring often and adding more water as needed until al dente and the sauce is thick and silky.
8. Finish with lots of freshly cracked black pepper and a generous handful of parsley. Toss everything together.

Divide between 4 bowls and finish each with fresh lemon zest. 🍋

FOR BEST RESULTS
Don’t be scared of the pasta water. Adding it gradually while stirring is what turns the olive oil and all those salty, delicious ingredients into a creamy sauce. No cream needed.

Fridge up to 2 days.

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