Steps

1. Since King Oyster mushrooms are large, tear them into bite-sized pieces with a fork, then slice them lengthwise. Tear Shimeji mushrooms by hand into appropriate pieces.[Expert Tip!] Slicing King Oyster mushrooms lengthwise gives them a meat-like texture.
   🕒 00:54
2. Mince 40g garlic. For 4 red chili peppers, use them whole if you don't like spicy food; if you want more spice, break them in half and remove the seeds.
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3. In a frying pan, add 2 tbsp olive oil, then add 20g minced garlic and 2 red chili peppers without turning on the heat. Place over low heat.
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4. Once the garlic is fragrant, add 100g torn Shimeji mushrooms and 100g sliced King Oyster mushrooms and sauté. Once the mushrooms have softened, add 1 can of tuna, including the oil.
   🕒 07:59
5. Add 640cc water, 1 tsp salt, and 10 dashes Aji-no-moto, and bring to a boil. Once boiling, break 200g 1.5mm pasta in half and add, then cook for approximately 6 minutes, stirring occasionally.[Expert Tip!] For 2 servings, use 1.6 times the amount of water (640cc) relative to the pasta, not 2 times. For thin pasta, reduce the water slightly (approx. 600cc).
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6. In another frying pan, add 2 tbsp olive oil, then add 20g minced garlic and 2 red chili peppers without turning on the heat. Place over low heat.
   🕒 12:09
7. Once the garlic is fragrant, add 100g torn Shimeji mushrooms and 100g sliced King Oyster mushrooms and sauté. Once the mushrooms have softened, add 1 can of tuna, including the oil.
   🕒 12:18
8. Add 1 can (400g) canned whole tomatoes and 6 dashes Aji-no-moto, and simmer over high heat to reduce and remove the acidity.[Expert Tip!] For tomato pasta with whole tomatoes, use less Aji-no-moto because tomatoes contain glutamic acid.
   🕒 12:53
9. Add 640cc water and 1 tsp salt, and bring to a boil. Once boiling, break 200g 1.7mm pasta in half and add, then cook for approximately 8 minutes, stirring occasionally.
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10. Once the Peperoncino Bianco pasta has absorbed the sauce and is al dente, remove from heat. Plate it, drizzle with finishing olive oil to taste, and sprinkle with dried parsley to taste. For a flavor change, add Majisco to taste or grated Parmesan cheese to taste.
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11. Once the Lumberjack-style Tomato Pasta has absorbed the sauce and is al dente, remove from heat. Plate it, drizzle with finishing olive oil to taste, and sprinkle with dried parsley to taste.
    🕒 14:30