A classic is a classic for a reason, so this version doesn't mess too much with an already perfect marriage of ingredients. I did have to use linguine instead of the traditional spaghetti, because I ran out of spaghetti. And I also used basil instead of Italian parsley, out of preference because I like the extra freshness from the basil. Other than that, this is my Italian nonna's puttanesca. If I had an Italian nonna.

Saw this on a cooking channel many years ago. It’s pantry food, it’s quick after a long day at work and use quality ingredients you have a delicious dinner.

This is my favorite pasta Puttanesca recipe. Its easy, comforting and so tastefull.

This is an easy and a favorite pasta dish. And the flavor is amazing.You can make your own Pesto sauce (I do it occasionally) or buy a good one (Costco has a decent Pesto sauce)PS: All store-bought Pesto seem to lack enough garlic....! I fixed that problem as you can see below

This is my spin on pasta puttanesca.

I love the ingredients used in this pasta, so I make it often.It's simple to prep with just a can of tuna!Adjust the amount of tuna to taste. It also tastes nice and simple without it.Use 20 g of natural cooking salt to 2 liters of water for boiling the pasta.I use canned chopped tomatoes. If you use canned whole tomatoes, be sure to mash them.If you use the entire can of tomatoes and stew the sauce, the taste will become nice and rich. For 2 servings. Recipe by putimiko

I make all of my noodles by hand, including ramen, and experiment with my own variations. This is just one of those experiments I did on whim.The key to delicious handmade pasta is to use good quality olive oil! It makes a big difference. If you want to make good pasta, use good olive oil! Recipe by mayzon

A simple weeknight dinner

This is a delicious dish based from Sicily Italy, it has loads of flavor. I used Bianco & Sons Sausages..double the ingredients for 6 or more people enjoy 😚

I attempted to remake the pasta that I had while in Monreale in Sicily. The original recipe contains fennel roots, but I substituted it with celery, which is easy to find.When transferring the pasta to Step 9, it should feel as if it's still a bit too hard. Add the pasta while stirring in some of the boiling water from the noodles. If you do this until the pasta becomes al dente, then you won't fail.Since the sodium level of the olives and anchovies is quite high, don't add salt to the water for the pasta. Recipe by ai_yui

Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!

Once upon a time, when I was younger, I went to a little hole-in-the-wall Italian restaurant. There I found an amazing, spicy, Italian dish. This is it.