I wanted to make lunch for myself in a hurry.Add a generous amount of salt to the pasta boiling water (2 teaspoons of salt for every 1 liter of water.)Add a little pasta boiling water in Step 7 to make it easier to mix everything evenly and to prevent the pasta from drying out. For 1 serving. Recipe by Nacchi sencho

I thought that if I used avocado in pasta, it would be really delicious, so I came up with this recipe.While you're emulsifying the sauce, use a heatproof spatula to scrape the bottom of the pan. Recipe by Cooking S Papa

I created this recipe because I had a lot of shiso leaves!*Set aside shiso leaves to garnish at the end - julienne and set aside at the beginning.When the garlic is fragrant at Step 3, turn the heat up slowly to medium. For 1 serving. Recipe by uzukaji

This is a pasta dish I used to make a long time ago.Since you're using the oil from the tuna can, the noodles won't stick together even if they sit for a while.If you're not a fan of the oil from canned tuna or if you are using boiled tuna, add a bit of olive oil instead.I used soft umeboshi. Recipe by bobitin

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*

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!

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

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*

I wanted to make a refreshing lemon flavored pasta dish.The flavor of the pasta depends on the saltiness of the boiling water, so measure out the salt carefully in Step 2.For 2 servings, just double the amounts. Recipe by Natsumi

This is an easy aglio, olio e peperoncino recipe.It will taste better if you do not cook the Komatsuna too much. For 1 serving. Recipe by Gaucho!

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

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