Reviewed: Jul. 9, 2009

Just what I was looking for! I wanted something light to go with my orzo...like an orzo pasta salad. And, something simple. This is so good...needs time to macherate but I just can`t help digging my spoon it. Used basil from my garden and can`t wait until my tomatoes are ripe. This will be my standard summer pasta. YUMM!!

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KUPPUSAMY

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Reviewed: Jun. 16, 2009

i didnt read the directions all they way before i decided to make this. so i had to skip the marinating. tossed with pasta and cooked for a few mins so the flavors came together.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jun. 8, 2009

Simple, homey and delicious classic Italian dish. Something you can put together in minutes and turn out something sensational! I never bother with the marinating part - it's just as good skipping that step. This time, however, I took it a step further and added shrimp, cooked scampi style with a little white wine, lemon juice, fresh parsley and more garlic!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 28, 2009

Gotta love when basic and simple ingredients add up to an easy and delicious meal. I prepped the sauce in the a.m. and couldn't keep my nose out of it all day. I didn't have one speck of any cheese to top it with and it was still yummy.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 17, 2009

Wow - very tasty! I loved how flavorful this dish was with so little effort. I didn't have time to let it marinate and it was still fab - can't wait to taste it next time with I prepare it in advance! Thank so you much!

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TinyOne

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

All time favorite for us. Have to make every summer when tomatoes are ripe. Make sure to grow lots of basil and garlic for this one.

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Kim

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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

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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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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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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Nurse Ellen

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: May 16, 2008

Delizioso! Fresh, in season tomatoes are a must!

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Reviewer:

CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Mar. 24, 2008

I didn't care for this. It was very bland.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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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

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Feb. 17, 2008

A keeper recipe. Easy and great for summer dinner.

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PEG10

Cooking Level: Expert

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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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Kevin

Cooking Level: Beginning

Home Town: Tillamook, Oregon, USA

Living In: Columbus, Ohio, USA

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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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M

Cooking Level: Expert

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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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Susanne

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Reviewed: Nov. 25, 2007

Nice light summery meal.

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Lynn

Cooking Level: Intermediate

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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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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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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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