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

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.

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.

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

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 😚

Amatriciana is a typical first course of Amatrice's cuisine in the Lazio region, loved all over the world! It's about pasta: bucatini or spaghetti served with the classic amatriciana sauce made with peeled tomatoes, bacon and pecorino. A unique goodness that was born in Amatrice as the main meal of the shepherds.

There are hundreds of versions of this amazing dish. With cream or without? Whole eggs or just yolks? Pecorino, Parmesan cheese, or both? Guanciale, pancetta or bacon? This superb version is based on a recipe by food writer Daniel Gritzer.

I made some basil pesto and served it tossed with spaghetti for my family as our first meal of the new year.As long as you have some basil pesto, this can be made in an instant! Recipe by Sumairuzunko

I've always liked carbonara, and I was a bit surprised to learn later on that the original Italian recipe uses no cream but only eggs. Normally the recipe uses guanciale or pancetta but finding either in this time of quarantine has proved impossible so I just used plain old bacon. This also includes my canonical method for cooking bacon. 🇮🇹🍝

This pasta is eaten a lot in the Lazio region of Italy, where Rome is located. The tomato sauce with cheese mixes well with pasta. It's easy but it's not that well known, so I've uploaded the recipe.In Italy we use a type of long pasta with a hole in it called bucatini, but since it's hard to find in Japan, I use thick spaghetti (with a cooking time of about 10 minutes) instead. The authentic version of this recipe uses sheep cheese (Pecorino Romano), but you can use any other natural melting cheese instead. Recipe by Ulisse

You can keep genovese in the freezer. If you can't use up all the basil at once, you can make the sauce using the same amounts of ingredients listed, and keep it in the freezer for when you need it. It's also nice with chicken. Recipe by Itokazu

This is another classic pasta dish. It only uses a few ingredients. That's why I adore Italian cuisine. They use only a few great ingredients and allow them to work their magic. Take pizza for example, it is just dough, sauce and cheese. I think that also apply to pasta. I mean pasta is also just pasta, sauce and cheese.The main ingredient of this dish is guanciale; it is an old-aged-cured pork cheek. It has loads of wonderful fat, herbs and spices. I personally do not consume pork. So, I used turkey bacon, cooked it with some herbs and spices instead. If you are using guanciale, skip the steps for the turkey bacon.The tricky part is to cook the pasta just 1 min under al dente and finish it off with the sauce. Basically, you will be cooking the pasta and sauce at the same time. Please use pecorino romano. You can get away with parmigiano reggiano tho, but I do find that pecorino has that nutty saltiness taste which permeates the dish nicely. Bucatini is traditionally used. But I still prefer linguine as it is underused and underrated. Without much delay, let's get started with the recipe.