Hi everyone! Are you looking for a quick and tasty pasta dish? Here’s my twist on classic aglio e olio—I hope you enjoy it!

I modified the classic aglio e olio recipe to my taste by adding anchovies in oil, black olives, walnut halves, and pine nuts.The result was a dish with flavor and crunch.Give it a try!

Sometimes I crave something red, so simple spaghetti aglio e olio gets a splash of red wine for color and flavor, and in just 15 minutes, it's ready to serve.

I love aglio e olio pepperoncino, but it only contains carbohydrates and fat. So I add vegetables or protein to make it more a balanced dish. I topped the pasta with chopped homemade dried tomatoes to add the finishing touch to the taste.Aglio e olio pepperoncino usually needs 2-3 tablespoons of olive oil per serving. It's easier to emulsify with a lot of oil and is delicious, but as we are trying to eat low calorie food, the amount of the oil here is minimal. Add more if you prefer. Recipe by Heartful Kitchen Rei

When I fixed a simple spaghetti aglio e olio with flavorful soba noodles, even my friends loved it.By microwaving the preboiled soba noodles in the package, they will heat evenly and the noodles separate, making them easier to handle.Adding the salt before adding the noodles seasons them evenly. Recipe by Mayugari-ta

In The Netherlands we have a meal called boerenkoolstamppot which is made with potatos, curly kale and often also smoked bacon. The combo of bacon and curly kale goes really well so I decided to use the two ingredients as a base for a great tasting pasta.

Here's a delicious pasta dish using Kewpie's pasta sauce with anchovy and olive oil.If you marinate the octopus in the beginning, the flavor of the pasta sauce will be well absorbed by the time the pasta is done cooking. Recipe by kachimachi

Garlic and Yondu combine to deliver maximum flavor with a fraction of the oil!

This is my first attempt at a Frittata. Even before I tasted it I was excited about the flavours. The wilted kale was surprisingly fragrant. And then I marinated it with olive oil and lemon juice! Madness! I think I'm gonna enjoy this.

You might think it's dry because there's no sauce in the pasta, but the olive oil, garlic and peperoncino work so well together that you're not going to miss the sauce at all!

It seems like this would be an easy pasta dish, but it is actually the most difficult. I used to eat out at many different restaurants, and tried many recipes, but I think this is the best one.The most important key is the pasta cooking time. (2 minutes less than the instructions on the package) Add the pasta cooking water slowly, and toss in the pan to emulsify. Recipe by Kyarameri-na

I was told how to make this from a shop that always has delicious homemade oil sardines.These also taste good if you add thyme or basil. Add your favorite herbs and adjust the amount of garlic, chili pepper, and pepper to your tastes. Olive oil is kind of strong, so you can use soybean oil or vegetable oil if you prefer. You can also add the oil from this recipe to pasta or salad, or even stir-fries. They will store in the refrigerator for 1 month, but please try to eat them quickly. Store in the freezer. Recipe by bellelinko