Reviewed: Sep. 27, 2009

Enjoyed this simple, versatile sauce with a hint of balsamic. I threw in shrimp, scallops and calamari, which was a nice blend. I omitted the Feta. Thanks!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Jul. 21, 2009

We really like this and have made it a few times. A nice twist on plain old pasta sauce. We usually cube a chicken breast (raw) and we toss it in with the sauce to cook. Thanks!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 9, 2009

Very good. I tried it because I needed to use some olives I have had in the cupboard. Next time I might add more olives but it was really good. Used a large can of crushed tomatoes instead of diced and sauce.

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mbsquared

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Reviewed: Feb. 6, 2009

I have been cooking this dish for my family about twice a month for the last seven months, it is delicious. I usually serve it over linguine. The only alteration I make is I cut 1 lb of chicken tenders into bite sizes and brown them in the olive oil before adding the onions. Thank you for this great recipe!

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KennyG

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Reviewed: Aug. 22, 2008

Loved it! We added more capers, omitted olives, and served over bow-tie pasta. Will be making this again!

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DivaMommy

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 19, 2008

This recipe was good, but probably not something that I'd make again.

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FATKITTY68

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 23, 2008

This IS amazing! I've made this recipe in large batches numerous times now. It holds up perfectly to freezing, and is a great make-ahead, healthy meal ready-to-go!

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theprofessor

Cooking Level: Intermediate

Home Town: Temperance, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 13, 2007

this was great! the only reason it got a 4, it was a tad too salty for even me, Salty Mc Saltsalot...just be careful with salt...the capers are salty enough for the whole dish.

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Nikki

Cooking Level: Expert

Home Town: Milton, Wisconsin, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 19, 2007

This pasta was amazing! it was so flavorful, you could feel that tingling at the back of your jaws... this is going to be a dinner made on a regular basis at my house!

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mona

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Reviewed: Feb. 14, 2007

This was truly amazing, we loved it. We cooked cubed chicken breast along with the garlic and onion, stirred penne pasta into the skillet. The blend of tomatoes, capers and olives drove us out of our minds. We'll be making this again...and again...

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Jan. 6, 2007

Amazing is no exageration. Made this for a dinner party and EVERYONE loved it.

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D M Wells

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 11, 2006

Excellent recipe!! My family loved it! I cooked it with the lid off and liked the thick chuncky sauce that resulted. We also loved the hot flavor of the red pepper. We have made this sauce several times and highly recommend it. We served it over a whole wheat pasta with reduced fat feta. Really yummy!

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ARTGIRLY

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Reviewed: Dec. 3, 2006

This was good. I forgot to cover mine while it was simmering and it was too chunky. If it were thinner it would have been better, but that was my fault. I used feta and served it over pasta.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 17, 2006

I didn't really care for this recipe. It could be though because I didn't care for capers in the first place-- I decided to give them a second try with this recipe and I still didn't like them.

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Nikal

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Reviewed: Aug. 25, 2006

My husband said this was "interesting" but he liked it a lot. I added Feta to the sauce and tossed with penna. The sauce was a little salty, so be careful about adding too much salt to your pasta, it however was very good and we loved to sop up the left over with bread. I only simmered about 30 minutes, but don't feel it caused the taste to suffer at all.

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