Very, very good marinade. I didn't have any chili paste (I really thought I did before mixing!) so I used red curry paste. Also, I added about 1/2 cup of brown sugar. I really like the complexity of the spicy, savory as well as sweet, so the brown sugar made it alot more appealing to me. My husband LOVED it. We made 6 big shrimp kabobs with red onion and red/green pepper and halved the recipe - the marinade was more than enough.

Reviewed On: May 29, 2009

Excellent. It was light but not bland at all. A great option for vegans or vegetarians as it's very hearty without any meat. I added some extra diced tomatoes and used rotini pasta -- I don't think the type of noodle would matter in this recipe. I prepped the sub-dried tomatoes, onions and olives is a food processor. Don't skip the white wine! It gives a savoryness to the dish that it would miss without it. Will DEFINITELY make again - it was so easy and yummy. Good job Carrie!

Reviewed On: Apr. 21, 2009