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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 4, 2008
Yum, how can you not like a recipe like this. The only change I'll make next time is less oil - a bit too much for my taste.
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thrasher'swife
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Cooking Level: Intermediate
Living In: Rancho Santa Margarita, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 17, 2008
Loved it! I used the freshest tomatoes and let it sit all day. Served it on top of focaccia bread with a slice of fresh mozzarella. Delicious!
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JENNYLYN1
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 16, 2008
Absolutely love this pasta dish! The only thing I changed was to add red pepper flakes to spice it up a bit. YUM!
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3 users found this review helpful

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Nurse Ellen
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Cooking Level: Intermediate
Home Town: Tustin, California, USA
Living In: Agoura Hills, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 16, 2008
Delizioso! Fresh, in season tomatoes are a must!
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CooperCook
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Cooking Level: Expert
Home Town: Algonquin, Illinois, USA
Living In: Raleigh, North Carolina, USA
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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 24, 2008
I didn't care for this. It was very bland.
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QUASINAUGHT
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Cooking Level: Intermediate
Home Town: Bolingbrook, Illinois, USA
Living In: Sunnyvale, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 11, 2008
This was pretty good. I ended up adding a lot more cheese because at first there was a strong olive oil & garlic taste that I didn't really like.
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EJsMommy
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Cooking Level: Intermediate
Home Town: Buffalo, New York, USA
Living In: Kenmore, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 17, 2008
A keeper recipe. Easy and great for summer dinner.
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Reviewer:

PEG10
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 29, 2008
This is a very good recipe. I do not have a garden and tomatoes are not in season, so I bought a 28 ounce can of diced tomatoes and drained a little of the liquid in the can (there's just too much!). Other than that I followed the recipe as is, let it sit for 7 hours. It was very light and tasty, which made me eat more! I used a pound of whole wheat spaghetti noodles.
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Reviewer:

Kevin
Cooking Level: Beginning
Home Town: Tillamook, Oregon, USA
Living In: Columbus, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 16, 2008
We make this all the time but I had small pieces of one fresh mozzarella to the mix. Very yummy.
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Reviewer:

M
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 5, 2008
I love this recipe. No matter if it sits for several hours or just long enough to boil pasta it is still good. The quality of your olive oil and tomatoes matters big time. I add sauteed chicken to make it a main dish. Served cold, room temp or hot- all very good.
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Reviewer:

Susanne
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 25, 2007
Nice light summery meal.
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Lynn
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Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 16, 2007
We cooked the sauce and it was great. Next time we will leave it uncooked, when we have time to let the sauce sit.
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Reviewer:

AMYANDBREN
Cooking Level: Intermediate
Living In: Stephens City, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 20, 2007
Light and tasty and a good excuse to buy a huge chunk of Pecorino Romano from Costco. Like other reviewers, I added some fresh mozzarella right before mixing in the pasta. I also sliced the garlic instead of mincing it which made for some spicy bites.
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Beth
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Cooking Level: Expert
Home Town: Howell, Michigan, USA
Living In: Waterford, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 8, 2007
excellent, a graet meal on a hot eveving
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shawn
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Cooking Level: Expert
Living In: Reardan, Washington, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: May 11, 2007
This was pretty good. I marinated my sauce for about six hours and served over linguine. It is really important to use quality, fresh ingredients for this sauce to come together properly and taste good.
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Reviewer:

GINAH1
Cooking Level: Expert
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 28, 2006
This was a great way to use up my leftover tomatoes from the end of summer. I used a multi-grain corkscrew pasta which holds sauces better, and upped the garlic and also added some onion for additional flavor. The cheese melts and gives some structure to it as well. Very easy and very good. I think this would be a nice dish in winter too, and you can use canned whole tomatoes in place of fresh.
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Reviewer:

vanessajbaca