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

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 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

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.

There are a number of different recipes for this floating around. This variation used to be one of Mrs Wyrm's favourite pasta dishes. Normally, it includes plenty of garlic (my original recipe had 6 cloves of minced garlic!), but that has become bad for her so I'm doing without it here. 🇮🇹🍝🐟🌞🍅

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

In Italy its tradition to serve spaghetti with this sauce. But for my personal touch i made it with a little of spice.

This is a very easy and quick recipe. There's no need to thaw the shrimp. Serve with a green salad and some garlic bread.

If you’ve followed me for any length of time, you know that I turn to Nora Roberts for comfort reading and comfort eating. There is a soothing formula to her trilogies. In times of crisis (hello, pandemic…) I know what I’m going to get and that her characters are never going to let me down.The trilogies that I enjoy most feature food pretty prominently. There is almost always a member of the team who is either a professional cook or someone who cooks elaborately to think, relax, or strategize. This specific pasta comes from "Stars of Fortune" and is so simple to make that you could easily enjoy it any time the fancy strikes.Full disclosure, in the book it’s penne and black olives, but I went with what I had and thought would be delicious. Please feel free to do the same. “Pasta with Tomatoes and Olives” is as open-ended a direction as you would like it to be.Note: I used my air fryer’s dehydration setting to roast my tomatoes, but you could do them in the oven just as effectively. Or, buy a jar of sun dried. Or, use them fresh. There’s no wrong way to do this.

Here's a delicious pasta dish using Kewpie's pasta sauce with anchovy and olive oil.If you marinate the octopus in the beginning, the flavor of the pasta sauce will be well absorbed by the time the pasta is done cooking. Recipe by kachimachi

i promise this is yummy! :chef