The reviewer gave this recipe 4 stars. This recipe averages a 4.52 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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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 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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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 18, 2006
I think this had good flavor, just wasn't our style.
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Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 28, 2006
What a great easy way to use fresh tomatoes. I used 1/2 the amount of oil also, and it was plenty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 16, 2006
Snaps for Star! This is the perfect summer dish. I picked the basil and tomatoes out of the garden. I, too reduced the oil by half and it was wonderful. This would also be great as bruschetta on a crusty bread. Very versatile, very good!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 13, 2006
Yum! So fresh and delicious! I reduce the olive oil pretty significantly, but that is my only change (we don't like that much oil :)). Oh, and I didn't let the mix marinate too long (didn't have time!) but it was delicious nonetheless - next time I will let it sit and I'm sure it will be even better!
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Cooking Level: Intermediate

Home Town: Newark, Ohio, USA
Living In: Kent, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 5, 2006
Fabulous pasta. I used fresh garden tomatoes and marinated for a couple of hours. I've had similar dishes and I do think the marinating time is key. Added less oil and served as a side dish for bacon wrapped cream cheese chicken. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Camdenton, Missouri, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 2, 2006
This was really good. I used less oil like others suggested and actually think I could have gotten away with even a little less.Thank you for sharing, stuff like this helps me to realize you dont really need a recipe, if you use all fresh that naturally go together you really cannot go wrong.
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Home Town: Dearborn, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 29, 2006
Used less oil and more of the other ingredients (tomatoes, garlic, basil) - YUM!!!!
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Cooking Level: Intermediate

Home Town: Waikoloa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 23, 2006
I liked it, but it's one of those recipes that succeed or fail depending on the quality of your ingredients. You need the very best, freshly chopped garlic and basil, homegrown sweet tomatoes, fragrant (not rancid) extra virgin olive oil, freshly grated cheese, salt and pepper, and some al dente angel hair pasta. If you use supermarket tomatoes and jarred garlic and dried basil, it might fail miserably. I think it makes a ton of delicate garlicky flavored pasta as a side dish, not for people who want a hearty bowl of spaghetti marinara as a main dish.
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Cooking Level: Expert

Home Town: Hollywood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 21, 2006
Excellent! Just be careful with the garlic. If you make lots of sauce and it sits in the fridge a day or two, the garlic will get stronger. Still a very, very good recipe for fresh tomatos and basil.
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Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA
Living In: Round Lake, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 14, 2006
Excellent! Very tasty! The only thing that I did different was to add some of the Kraft Cheese Crumbles "Mediterranean" Style to the tomato mixture and marinated the cheese. This flavor of cheese has parmesan, mozzarella, and feta cheese in it. The pieces of cheese are bigger than grated and they slightly melted or softened when the pasta was added. Very good. I will make this again. I also added less garlic but that was just my family's preference.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 30, 2006
O my goodness---this is fabulous! Per other reviewers suggestions I only used 1/4 cup olive oil and that was perfect. Added a little salt & pepper and some chicken breasts marinated in italian dressing and grilled. Will definitely make again & again. Thanks for this super easy recipe!
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Cooking Level: Expert

Home Town: Newberry, Michigan, USA
Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: May 26, 2006
quick and easy love the flavor... wonder what would happen if you added asparagas??
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 10, 2006
I loved the adaptability of this recipe. You can really play around with it to suit your own tastes. I didn't have fresh basil on hand, so I just skipped that part, and I still thought it was great. I even added crab in with it and it was great for seafood & pasta. I also was not a fan of the raw garlic, so I just picked must of it out. Perhaps will try a minced garlic jar next time for a lighter flavor. Will definitely make again. Most convenient part was that the sauce could be prepared and then left alone to marinate-I went out shopping!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 11, 2006
This was an easy recipe and great to make on an evening when you get home just in the nick of time for dinner. My one mistake was using jarred garlic instead of fresh raw to save time because unlike many of the other raters ours was lacking in garlic flavor. We will be making this again and using fresh!
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Oakland, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 5, 2006
we loved this recipe,good idea to marinate for a few hours.After cooking pasta added 2 cups rotisserie chicken to sauce and pasta. will make again.
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Cooking Level: Beginning

Living In: Commerce Township, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 6, 2006
This was wonderful. I made it using the first of my tomatoes and my basil. Loved the garlic flavour. I would use a little less oil and I added fresh ground black pepper. Try shaved parmesan instead of grated. It's a little more robust to go with the other flavours.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 31, 2006
My mother-in-law makes this but also adds brie with the rind removed and torn into small pieces. Then she leaves it covered at room temp. for hours. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2006
I love this dish. Great for parties, because it can be served at room temperature. Those who call it soupy said the garlic was too strong were probably using way too much sauce for the amount of pasta they cooked. When you mix the sauce into the pasta, it should almost look like it doesn't have any sauce on it at all.
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Home Town: West Liberty, Kentucky, USA

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