I tweaked this recipe after reading several reviews and added a few changes of my own too. Firstly, preparation time is more like 15mins, and cooking the bow ties al dente (cooking on high/hot setting) was more like 14mins (not 8-10mins). Therefore allow a good 30mins, all up to get the dish ready. As for the original recipe, it did sound too bland - so I gave it a Mediteranean twist and I added: 2 tablespoons dried oregano; 2 tablespoons chopped parsely. However, I added Danish fetta cheese (as it is full flavoured & creamier - but still a fetta). I would recommend using only 1 chopped onion (using 2 onions, overpowers the end result, as freshly chopped onion (uncooked) has quiet a punch to it). I added half a cup more of chopped tomatoes. As for adding vinegar, I would do this right at the end, where you can first sample the flavors (without the vinegar) and the flavor does improve with vinegar, but really you have to only put in a very little bit, and toss the pasta around. Too much vinegar will spoil the whole thing... so taste test as you add, then you will know when enough vinegar, is enough vinegar. Hope you enjoy the dish.
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