Reviewed: Aug. 10, 2003

A wonderful, light summer pasta. I used tomatoes from my garden, so it was even more refreshing than I had anticipated. The only thing I will do differently next time, is to sauté the garlic in the oil until just softened a little, and once cooled, add it all to the tomatoes. The only reason I would do this, is because the raw garlic was just too sharp for my kids. I also didn't use much more than 1/4 cup of olive oil. Great recipe!

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Jul. 31, 2003

This is a very good recipe for the summer. I put in way too much garlic -- about 6-7 cloves. Totally overpowered the taste. Next time I will use 3-4 cloves of garlic and about 1/4 cup of olive oil.

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VUCN

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Reviewed: Jul. 21, 2003

Wonderful way to use up bountiful homegrown tomatoes! I too didn't add all of the oil, and added a few more cloves of garlic. Didn't have the fresh basil, so substituted dried which worked fine. I used rigatoni, cooked just al dente. Topped the finished dish with even more coarsely grated parmesan. With some french bread and a big green salad, this was just enough for a yummy summer supper.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 19, 2003

It's very unique! I think if you add feta to it, it will make it even better. This is definately a side dish, and not substantial for a main meal. It's very tasty, and quite good the next day as leftovers as well!

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Elvis

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Reviewed: Jul. 14, 2003

This is a wonderful recipe! I added precooked diced chicken breasts and diced avocado to the pasta and uncooked sauce. Delicious!

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EFFERGIE

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Reviewed: Jul. 2, 2003

i've made it tons of times. really good cold

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UNAGI

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Reviewed: Jul. 1, 2003

Light and soooo tasty! I varied it a little, adding sundried tomatoes and finely diced Muenster cheese instead of the parmesan, and tossed it with some tomato & basil Mrs. Dash. Paired with a green salad and a little wine...VOILA!!!!

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MPS6294

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2003

very quick and tasty!

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STRRYNYT

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Reviewed: May 3, 2003

I just love this!! Quick, easy and very good!

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AMATULLAH

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 16, 2003

This was quite a tasty little dish! I used ALOT of salt in this (and even some garlic salt as the 4 cloves of fresh garlic wasn't enough for me!!), although I didn't measure it to give you all exact amounts. I just kept adding till it tasted good! I also didn't use the full 1/2 cup of Olive Oil...I started with 1/4 cup, then added a few more splashes as I saw necessary. This is great served over farfalle pasta with some soft Italian bread on the side...although not very filling for a growing girl such as myself!! I will DEFINITLEY make this again, but probably only as a side dish to a main course!!

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 29, 2003

This was good but I have to admit that I'm not a fan of raw garlic. Next time, I'm going to try using roasted garlic in stead.

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SLANT82

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Reviewed: Mar. 25, 2003

This was a totally awesome recipe! I made it last night and served it tonight. I just can't say enough about this recipe. I served it with cheese ravioli. DH thought there was not enough "sauce".......but this is the WAY pasta SHOULD be served!!!! Not all GOOPED up! Thank you for a real "keeper"!!

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Mar. 12, 2003

This was very good!! I did marinate it overnight and tossed it with linguine. Light and yummy!! Very addictive. :)

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Tracy

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Feb. 23, 2003

This was just amazing! I am the worst cook and even I couldn't screw this one up. Cheers to Star Pooley!

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VIVACLEO

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Reviewed: Jan. 21, 2003

Although you have to plan ahead with this dish, it well worth it! Works best with fresh from the garden or farmer's market tomatoes! Simply wonderful. One of the best recipes I've got off of All Recipes by far!!

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BRENDA

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Reviewed: Jan. 15, 2003

A great light recipe to make during the summer with yummy ripe tomatoes! If you like bruschetta, you'll love this. I used less olive oil to cut down on the fat. Yum!

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DEEP2NIGHT

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Reviewed: Jan. 15, 2003

I use this recipe as a cold salad in the summer or with a big dinner that just needs a start. I like to use a lot more salt than the recipe calls for, but it's best to add that after the sauce sits. I also threw in some chopped onions and cubed mozzarella cheeese to make this a great meal in itself.

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JackieO

Cooking Level: Intermediate

Living In: Washington, New Jersey, USA

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Reviewed: Jan. 10, 2003

I've made this many times, but I add brie -- it makes a delicious sauce & is a great addition to the other ingrediants. I always get raves on it.

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STRATO

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Reviewed: Jan. 6, 2003

My mother-in-law had a bumper crop of tomatoes this year so we both made this recipe and both liked it very much. My husband liked it best as a chilled pasta salad. He ate all of the leftovers right out of the fridge! I'll be making this again!

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TAMBO0929

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 1, 2003

Simply FABULOUS!

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KATHLEENL

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