I wanted to have a pasta dish with broccolini. To recreate the yellow blossoms, I added scrambled eggs.It looks colourful and you can enjoy the taste of spring.After the pasta is cooked, toss with olive oil straight away. This prevents the pasta from sticking and will give it a nicer texture. The amount of seasonings are a rough estimate, so check the taste and adjust the seasoning. I like sprinkling parmesan cheese on top. For 2 servings. Recipe by Milk to Cocoa to Momo

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

Delicious, just make sure you save the cup of pasta water because the pasta soaks it up!!!

Traditional Italian dish made with quality ingredients. Great mix of flavors.

This is a great recipe when you need a super-quick pasta fix. The anchovy isn't traditional, but I think it gives the dish a little extra depth.

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!

This is the second dish I made for my husband before we were married. He repeatedly told me how much he liked this, so I would make this quite often. I remembered it again recently so I tried making it again - and here it is!None. For 3 servings. Recipe by Ishisu megami

I posted this recipe that I wrote on my blog.Mushrooms and bacon go well together...I thought it would definitely be delicious.Use whatever type of mushrooms you like.When boiling the pasta, add the salt after the water comes to a boil. As if pre-seasoning.Garlic burns easily, so cook it carefully on low heat.The only flavoring is salt!!At step 4, even if the mixture is a little thick it comes out just right in the end.But you will need to taste it. Recipe by TQM

I love aglio olio e peperoncino. While it looks like such a simple pasta dish, I found it difficult to make it the way I really liked it. I learned the cake flour trick from a professional chef, and combined it with what I've learned through experience to come up with this method.I learned the cake flour trick from a friend and someone I really look up to, the owner-chef of Antica Osteria dell'Alba, a famous restaurant in Hakodate, Hokkaido.Another key is to measure out the water and salt to boil the pasta properly. Recipe by *ai*

I made the pasta dish that my husband makes for me on his days off using my garlic oil, and it was delicious.You can use garlic from the oil or fresh cloves.If the umeboshi flesh sticks to the pits, add pits and all.You don't need to add the umami seasoning.If the pasta is too dry, add a little pasta water. For 2 servings. Recipe by kuikomi

Boiling water, and prepping the other ingredients in another pan... was a bother to me, so I added soup to the sauteed ingredients and just added the spaghetti.Although it's a time-saving recipe, the pasta is even more delicious than usual, as it absorbs all that flavor.It goes so well with tender spring cabbage.The spaghetti strands tend to stick together right after they're added to the pan, so mix diligently.Add olive oil to finish if you like.If you add 200 ml of water for every 100 g of spaghetti, it should be just right. For 2 servings. Recipe by sachie mama

Why do we use cornicabra extra virgin olive oil from Spain for this recipe? We have choosen cornicabra extra virgin olive oil because it's highly aromatic, with notes of fruity olive and other fruits including apple. Herbal olive leaf notes can be appreciated on the palate, with a slightly bitter taste.