Reviewed: Mar. 18, 2009

I will make again, loved the feta!

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renee

Cooking Level: Intermediate

Home Town: Eureka, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Mar. 14, 2009

It was edible but I don't think I'll make it again. There wasn't anything special about it. It had a bit of a bland flavor to it.

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warnersam

Cooking Level: Beginning

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Reviewed: Mar. 5, 2009

This is my husbands favorite. I did make some changes though. I used basil, we don't like cilantro and added oil from the sun dried tomatoes, not just olive oil. He askes me to make to all the time.

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SHEENASHAW

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Reviewed: Mar. 4, 2009

I had this dish at a pot luck and I fell in love immediately. I made it at home ... the only thing i'd do differently is to change the pasta .... it was too hard to mix the angel hair and it all seemed to clump up. I WILL be making this again but will use a different type of pasta ... probably mini-pene. Other than that, it was delish and easy!

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 24, 2009

Delicious! I used spaghetti instead and parsley instead of the cilantro for a more mild and fresh taste. I also used less parmesan (1/2 cup) so it wouldnt be too cheesy or salty. I added a couple mushrooms and alot of garlic. I also used sun dried tomatoes in a jar with oil in them already. Will definitely make this again, super easy and very tasty.

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Laura2979

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

I think I totally messed this up... too much pasta for sure. I added the cheese immediately while pasta was still hot, and it still refused to mix. I tried this recipe a second time because I'm looking for something like Olive Garden's Capellini Pomodoro, and it still just didn't have the right oomph. Based on other people's reviews, I would say its more my novice cooking skills than the quality of the recipe.

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Feb. 10, 2009

i was pretty excited to make this recipe because it was so simple and sounded so delicious! I added some onions, tomatoes, white wine, mushrooms, and some basil and it was delish! until i added the feta cheese, i only had 6 oz of it and it was WAY to overpowering. i didn't even add any Parmesan because it was too salty.

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Katie

Cooking Level: Beginning

Living In: Long Beach, California, USA

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Reviewed: Jan. 30, 2009

I loved this recipe!! I only used 6oz of feta and 1/2 cup of parm cheese. It was great! Loved it!

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Jan. 21, 2009

This was really good. My family liked it alot. My mistake: I bought the angel hair pasta used in fideo from the Hispanic food aisle. I thought it would be fine but it was very sticky. It's what I had on hand. I will buy regular angel hair pasta the next time.

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Karen A.

Cooking Level: Expert

Living In: Montclair, California, USA

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Reviewed: Jan. 16, 2009

We loved this- even the kids. I did leave out the cilantro, it just doesn't seem to "go". If I had fresh basil, I would've used that instead.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

My husband loved this and it was very easy to put together. Also, with small kids at home - easy to just put aside some pasta with butter and parm for their pickier taste buds. We will keep this one!

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JWRAMR

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2009

This was ok... I made it exactly as the recipe stated and didn't feel there was enough oil. I'm not quite sure what was missing here.. I will likely not make again.

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MIDNIGHTGIRL

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 9, 2009

I have to say I was a little worried that this wouldn't have much flavor but this was SO good! I used sundried tomatoes packed in oil, because thats what I had but I otherwise followed the recipe exactly. This is an excellent no meat dish. The cilantro was a great addition, I was pleasantly surprised. This will be going into my regualr rotation.

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Tania

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Scotts Valley, California, USA

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Reviewed: Jan. 1, 2009

One tip for the reviewers who thought this came out dry - save some of your pasta cooking water and add it to the finished dish - it works perfectly (and, I imagine, is better than doubling the oil).

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MKBERN

Cooking Level: Intermediate

Home Town: Winona, Minnesota, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Jan. 1, 2009

This was a very good recipe. The only thing i would change is to add a tiny bit more olive oil. It was slightly dry when served warm. However the next day it was even better as leftovers.

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borofirefighter

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

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Reviewed: Dec. 31, 2008

Excellent dish! Easy to make and tasted great! We made this a few days ago. We added mushrooms and zucchinis (which we sautéed first in a little bit of olive oil). Thanks for sharing this recipe! This is going to be one of our regular family menu items.

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RedVeg

Cooking Level: Beginning

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Reviewed: Dec. 30, 2008

Very very good! It was a little dry and I added a small amount of Balsamic Vinaigrette Dressing (kraft), yummy!!

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eliz

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Reviewed: Dec. 29, 2008

All around excellent recipe - great with chicken! I went ahead and sliced up some chicken breasts and fried them in olive oil. Then I just mixed everything (pasta, chicken, and cheese/tomato/oil mixture) together in one bowl and doled it out. The tomato-basil feta is a must - it adds so much flavor to the meal. If you can find it, it's definitely worth using. Great recipe, I'll definitely cook it again. My girlfriend loved it.

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SteveGarbage

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Reviewed: Dec. 22, 2008

I gave this recipe just the way it is four stars. With a few changes, it is definitley a five! Here are the changes I mad. 1.) Sauteed the garlic and sun dried tomatoes in a pan for a few minutes before adding to pasta. 2.) Omitted the Cilantro, I agree with another review that I think cilantro can be a bit overpowering, I substituted parsley. 3.) I also stirred in about 1/2 cup fresh parmesan in with the hot pasta and other ingredients. These few slight changes made it a definite keeper and a five star recipe.

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Alison

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

As good (or better) than Olive Garden pasta entrees. Only change was used twice as much olive oil (otherwise too dry). Will try adding some chicken broth next time. Also would be fantastic with cooked chicken breast strips added in. Mmmmmm!

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