I made a half recipe of this and used canned diced tomotoes in Italian seasonings because that's all I had. It made the sauce much chunkier but the spices gave it great flavor. Next time I would run the tomotoes through a proccessor quickly to make it a little less chunky. I also sauted a little bit of onion with the garlic. At the end I mixed the sauce in with the pasta and cooked it on a low temp for about 5 mintues, that gave the sauce a chance to thicken up.

Reviewed On: Jun. 17, 2009