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!

Spaghetti aglio e olio is a traditional Italian pasta dish coming from Naples. I saw this recipe on www.myfoodstory.com, I just modify it a little

Inspired by scheckeats.com/spaghetti-aglio-e-olio/. Modified by me.

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!

Today is World Pasta Day, and I'm sharing a twist on Spaghetti Aglio e Olio with Walnuts and Lemon-Flavored Toasted Breadcrumbs.

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

A simple yet complex spaghetti dish... my mother used to make it for Christmas Eve... tuna in olive oil, tomato sauce, garlic, oil, and parsley... And of course, there were always spaghetti... And it was instantly Christmas... Today, we strive to prepare dishes like super chefs... But the simplicity of a plate of spaghetti with tuna... for me, it immediately feels like a celebration; family, tradition, and above all, the desire to be together... regardless of what's on the Christmas table...

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

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One of my favorite pasta dish is aglio olio, it’s my to go whenever i want to cook simple pasta. I usually added some tuna and chilli to make a kick.