Reviewed: Sep. 23, 2005

sorry, did NOT like this at all... way too garlicky (consider I love garlic) and just too soupy :(

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Reviewed: Sep. 18, 2005

This was ok, especially since it was so hot outside. But it was pretty soupy and I dont think it needed all that olive oil, you could get away with half. Also I love garlic but this was too much raw garlic for me. Might make again but needs to be tweaked.y

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BB34

Cooking Level: Expert

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Reviewed: Aug. 28, 2005

Very nice. I used angel hair... which I wouldn't really recommend, as there just isn't enough sauce to cover that much surface. Perhaps some spaghetti or penne next time. What really made this dish amazing, though, was using it for bruschetta! I spread a little on some bread with mushrooms and topped with parmesan... it was perfect!

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 29, 2005

This is excellent. The only thing I added was a teaspoon of crushed red pepper flakes to spice it up a bit. Will definitely make this again before we run out of home-grown tomatoes and basil this year.

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BARNESJB

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Reviewed: Jul. 28, 2005

OH MY GOODNESS! This was so good! I thought I was going to have to have more for breakfast (but I didn't)! I will be eating this until tomatoes are out of season again! I didn't let it sit out very long, because I couldn't wait. All I had was dried basil, but I'm sure fresh will be even better. I will also use a little less garlic. Thanks Star!

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KRISTIN

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Reviewed: Jul. 23, 2005

Fantastic. Serve it all time as side dish. Gets you the starch and the vegigies in one shot :)

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Ruely

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 20, 2005

My family enjoyed this, and it was simple to make. Thanks for the recipe.

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MONICA213

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Reviewed: May 21, 2005

We had purchased some tomatoes at a roadside stand, and a few miles later, we had a bad car accident where we rolled our vehicle. We were okay but our tomatoes got a little beat up and I was determined to use them anyway! This was a great recipe for using up my tomatoes and so I called this Pasta Alla Wrecka. :) We really enjoyed this. It was very easy to make and the ingredients can be altered to taste. I made this as the recipe stated and while garlicky, it was still good. I only had time to let the sauce sit for two hours, next time we'll try for more time. I wouldn't call this a kid friendly dish, although our 10 year old ate most of her serving. We added some grated mozzarella in addition to the parmesan.

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AmandaB

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 9, 2005

I followed this recipe exactly as stated, except I peeled the tomatoes. It turned out horribly. The garlic was so strong and overpowering it totally ruined it, and my husband and I love garlic. It was also very soupy, and the oil was way to much. When my husband saw it sitting in the bowl, he asked if I had made salsa! And that is exactly what it looked like. I hated it and didn't finish mine, he was being nice and ate his, saying it "wasn't too bad" but later agreed that we should never have this again. I still have a ton of it left and I'm trying to figure out something else to make with it.

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CAMEY9

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2005

We really like this. It is an especially great warm weather dish!

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Peach822

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2005

This was great! I put some cubed mozzarella cheese on the bottom of the serving dish, added the hot pasta so it would melt a litte than I added the tomatoe mix on top and tossed it all together. Excellent!!!

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DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Feb. 21, 2005

Great! I made this for a dinner party, and all my guests were so impressed! One idea...use whole-wheat angel hair pasta for a healthy, nutrient-rich main dish, and serve it with homemade foccacia seasoned with ground sage, and a fresh salad with fresh mushrooms and avacado.

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NESSITA

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2005

This was really good. My younger daughter did not like though. The olive oil flavor was too overpowering and she refused to eat it :( Great recipe but not very kid-friendly !!

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kavi

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Reviewed: Jan. 6, 2005

This is very fresh and full of flavor. I use half the oil and though it tastes good immediately it gets even better after letting it marinate. It is also great for bruschetta. Love it!

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SUNNYZ

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 29, 2004

This was a great recipe. I cut down on the olive oil and added more pasta so that the pasta wasn't soupy, but more light and refreshing. I also added an extra clove of garlic.I used angel hair pasta and it was perfect. It was a hit and I would definitely make it again and again.

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Brooke

Home Town: Omaha, Nebraska, USA

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Reviewed: Nov. 11, 2004

So simple and so good!! My whole family loved it and it was great not having to turn on the stove in the middle of summer. The best part was the yummy olive oil left in our bowls that we sopped up with bread. Heaven!

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Laurel

Home Town: Garberville, California, USA

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Reviewed: Oct. 25, 2004

A really good meatless pasta sauce that even the meat eater's will like. I used Roma plum tomatoes but this would be great with any fresh tomato. I increased the garlic to 6 cloves(we all love garlic) and did not make any other changes to the recipe. We found the amount of olive oil just right. There was a little left in the bottom of our pasta bowls to dip our bread in(Italian Herb Bread II also from this site). Now that the fresh tomatoes are done, I will also try this recipe with canned. This will be great on work days. Just put it in a bowl in the morning and come home to a quick, easy, excellent supper. Thanks so much Star.

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canuckchef

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Oct. 2, 2004

Very simple to make and very tasty.

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LAURA2379

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Reviewed: Sep. 27, 2004

I tripled this recipe for a Bridal Shower and it was great-but I only used 2-lbs of pasta, and it was plenty..I used Roma Toms. Mixture sat over night. The only thing I would do differetn is peel the toms, and I served it in a deep bowl,(all the good stuff sank to the bottom) next time I will use a Platter, or Shallow Pasta bowl. This is a fantastic recipe, too bad my husband doesn't to garlic. Leftovers were wonderful. Thank-you!!!!

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MICHELLE LONG

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Reviewed: Sep. 24, 2004

Excellent recipe. Like many others, I served it with a nice spring mix salad and a crusty french bread. It made an excellent light summer meal. My husband liked it even though there wasn't any meat in the sauce. The only thing I did different was to decrease the oil to approximately 1/4 cup. I think it would also be good with some olives added to it also. Definitely a keeper.

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HEARTINSA

Cooking Level: Expert

Home Town: Woodward, Oklahoma, USA

Living In: Huntsville, Alabama, USA

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