Another recipe for pasta! This spaghetti dish is made with tomatoes, but with a more smokey and spicy flavor. The combination of peppers, tomatoes, and tuna turned out surprisingly amazing!Feel free to add some anchovies if you want a stronger umami flavor!

Now more than ever, it's important to get plenty of vitamins! Here's a recipe for SPAGHETTI WITH SPINACH AND ALMOND PESTO. Raw spinach, almonds, fresh garlic, aged Parmesan cheese, and extra virgin olive oil make this dish a complete meal packed with vitamins, protein, minerals, and carbohydrates. This pesto is so good, you might want to eat it by the spoonful! 😉

If you've never tasted anchovies in this form, they are salty and yes, a little fishy.But when you cook them in olive oil with some garlic, they melt right into the oil, leaving this wonderfully complex, earthy, and pungent base for a pasta sauce that complements the sweet-tart flavor of the fresh tomatoes, and that lovely green, herbaceous, and slightly peppery bite of parsley.This dish comes together so quickly and easily. If you start your pasta in cold, shallow water before you prep the rest of the ingredients, it should be ready just about the time your sauce is.Cold Water Method (copy/paste URL): altonbrown.com/cold-water-method-pasta-recipe/If you only have Roma tomatoes, use 5 medium ones. If you only have grape tomatoes, use about 3 dozen of them.If you don't have any fresh tomatoes at all, you can use a 15 oz. can of tomatoes, slightly drained.

This dish uses spaghetti squash instead of pasta for a clean and simple yet delicious meal ^^

https://wp.me/pbsnWY-5w4A classic Italian pasta dish—maybe the most famous in the world—here in our gluten-free version: Gluten-Free Spaghetti alla Carbonara!Sometimes, there’s nothing better than treating yourself to a delicious, comforting meal—one of those dishes that instantly lifts your spirits. This is exactly that kind of dish. Easy, quick, and flavorful, now in a gluten-free version.It’s a rich, tasty dish that’s not too complicated. The creaminess of fresh egg yolks, the bold, salty flavor of Pecorino Romano, and the crispiness of guanciale—what more could you want? This dish satisfies all the senses: it looks beautiful, tastes savory and creamy, and with every bite, it reminds me of my childhood... my grandmother, and later my mom, would make this for me whenever I was feeling down. In short, it’s the ultimate comfort food!It may be a simple dish, but that’s exactly what makes it so fantastic!See you in the next recipe!Pierre and Vivy

This spaghetti features deliciously crunchy large-cut zucchini, seasoned with consommé. It's a spaghetti dish that lets you enjoy the vegetables.The origin of this recipeI used to make peperoncino with zucchini and tomatoes, but I wanted to enhance the flavor of the zucchini, so I tried using consommé.

The anchovy serve as a better alternative to fish stock, as it has a more natural and subtle flavour once it breaks down.

Once when working at the shipyard a co-worker brought a dish in similar to this I add the Herbs and spices to it. His was spaghetti and cheese. It's definitely a vegetarian dish but don't let the lack of sauce deter you its simple, fast, but delicious. Also good with leftover spaghetti noodles.

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.

This Spaghetti is the favorite dish of my daughter...It have this name blecause is very deliciou and wonderful!

I've never had spaghetti squash before, I loved it!! :)

Minestrone is a classic of Italian cuisine—a soup made with fresh seasonal vegetables and legumes. It's delicious, light, and wholesome. You can make it even heartier by adding small soup pasta or leftover bits of various types of pasta.