My mother also makes this every year for our Christmas Eve dinner...an Italian tradition I suppose. It is fantastic and only in my adult years have I started making it year round to enjoy! I use a lot more olive oil (about twice as much per pound of pasta) no parsely and no bread. Just anchovies, garlic, olive oil, and lots of black pepper. My family calls it, no idea on how to spell it...sounds like: Ol-yew-eel!

Reviewed On: Aug. 29, 2009

The best homemade burrito I have made to date! I removed the tomato soup, and also added some of the sauce inside the buritto too. Thank you for this wonderful recipe!

Reviewed On: Aug. 3, 2009