I've made this many times over the last few years, always to good reviews. It's a staple of my comfort food menus. Like the others I soften my diced onion in butter before making the roux. I also add some paremsan cheese at the end. One of the keys I think it to really press your spinach dry. If near the end, it's a little thick, I'll add a little milk, cream, or half and half, whichever I have on hand.

Reviewed On: Mar. 6, 2011

I was looking for an easy but different pasta sauce for weeknight meals. This one was perfect! It's really spicy, sharp, and idk...complex. I used canned crushed tomatoes (decent quality). I used the whole can, but next time may actually measure out 2 cups as it was just a hair too much. I used canned, sliced black olives. I added an extra clove of garlic. I used anchovy paste because it will keep and this is the *only* thing I'll use it for, and I got capers off of the olive bar at the grocery (nearly same price as the bottled stuff and waayyyy better). I cut back just a hair on the olive oil too, probably used 1/3 cup (good quality). The only tip I'd offer is, I whisked the sauce to emulsify the oil and tomato sauce. It didn't take long,

Reviewed On: Feb. 3, 2011

A good pasta salad, it tastes like most of what I get off of restaurant salad bars. I pretty much followed the recipe as written, used 4 roma tomatos, added a diced, seeded and peeled cucumber. Cut the oil way down to about 1/3 of a cup. I think the idea of clear balsamic is good, but I already had the regular stuff around, and it's expensive. Like everyone else has said, better the second day. I'll make it again.

Reviewed On: Mar. 24, 2009