Bucatini pasta is a hollow spaghetti, like a fire hose. I hope you give this a try.

A quick dinner to prepare

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.

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

Will Scarlet Johansson appear in your bed making lovey eyes at you? Probably not. Tastes good but.

I do because I'm hungry.

I saw a picture of this with a caption saying it was a classic Italian spicy pasta dish, so it grabbed my interest. I found that it originated from Amatrice, a town near Rome, known for its rich, flavorful tomato sauce, and bucatini pasta. I had never heard of bucatini pasta which is a tube pasta a little larger than spaghetti.

I found this recipe from Cooking Light. I tweaked it a little bit to suit my taste.

This is a speedy dish I make that always gathers a crowd. I love aglio e olio.When I add the mushrooms in Step 5, I like to cook them on the lowest heat. You can use whatever heat setting you like for the other ingredients.Feel free to add potatoes -- just parboil them beforehand. It's convenient to cook them in the microwave. Recipe by *ai*

This is a quick simple yet hearty meal. My youngest daughter is very picky and does not like anything that taste overly tomatoey which is why I use vodka sauce. And she doesn't like ground beef or sausage but loves the turkey meatballs.

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