I just whipped this up when my family was craving a pasta dish.If you are using tuna packed in water, drain off the liquid and sauté the tuna with 1 tablespoon of vegetable or olive oil. The oil will spit a bit at Step 2 so be careful when you're stirring the ingredients around. This is delicious with some ichimi spice and/or sesame seeds. For 2 servings. Recipe by Shampoo hat

When I didn't have much ingredients, I made this with some canned sardines.For my husband who likes soy sauce flavored dishes, I made this Japanese-style, which was rather unusual for me.Be careful not to overcook the sardines, since they will fall apart.If there's too much oil in the canned sardines, or if you don't like the smell, use olive oil instead.Turn the heat off before adding soy sauce.Squeeze the sudachi for fresh juice! For 2 servings. Recipe by noriran

I wanted to make something interesting that used bonito flakes.It's quite a strange combination, but it turned out unexpectedly light, and rich in flavor.[You can also make a different red sauce version for Tanabata]TL Note: Tanabata is the Japanese Star festival observed in July starting on the 7th and ending sometime in August.Make sure you cook the spaghetti properly.Top with the toppings right before you eat. For serving 2. Recipe by Mikoobachan

I wanted to make some delicious pasta with tomatoes and tuna. This pasta is absolutely divine!! You must try this!!Don't burn the garlic! Please adjust the amount of salt for the sauce. I usually add 1/2 teaspoon plus extra. Add veggies like eggplants Also goes well with ham and/or bacon instead of tuna. Go ahead and try different variations. For 3 servings. Recipe by A.Honotan

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 created this recipe because I love natto.Tuna adds an extra dimension to this irresistible pasta dish!Please adjust the amount of mentsuyu and mayonnaise to your liking. Recipe by Hanapecha

I only had a single stove when I was living by myself. I couldn't make the sauce and the pasta simultaneously. It took so long to cook the pasta. But then I saw this tip on a TV show, and that improved everything! This also helps to save on the gas bill.Cook the spaghetti for a minute while continuously stirring, cover with a lid and remove from the heat. Let sit for the amount of time on the package instructions (if it says 7 minutes, let sit for 7 minutes). This is the key to cooking pasta nicely! I adjusted the time for this particular recipe to cook the pasta firmly since it's a soup pasta. Recipe by *marimari*

I love both avocado and pasta.Avocado turns brown after a while. So always make the sauce immediately prior to serving. For 1 serving. Recipe by *ai*

I recreated a unique soup pasta dish served at my favorite pasta restaurant!This has lots of soup which you can enjoy to the last drop. Recipe by Akki-&momo

I thought this up one day when I wanted to eat something at home for lunch by myself.If you don't have any garlic soy sauce, add some thinly sliced garlic to the frying pan and stir fry lightly just before adding the pork, then season later with regular soy sauce. For 1 serving. Recipe by Minaichigo

My father-in-law made this recipe for us several years ago. I wasn't sure that I would like tuna in tomato sauce, but found it to be quite tasty. It is a nice change from traditional meat sauce and is quick and simple to make. You can add or substitute other vegetables depending on what you have in your kitchen. I often add chopped red pepper.

Nori seaweed tsukudani is usually eaten on top of rice or spread on toast. I thought it would go well with pasta, so I tried it! I'm pretty into this right now.You can mix in the grated cheese together with the ingredients, but mixing it in afterwards gives it more presence. If you like cheese, you can further top the pasta with more cheese, which is also delicious.This uses a fair amount of nori seaweed tsukudani, so if you prefer it lighter, adjust to your preference. Recipe by Poppopepe