The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 20, 2008
Made recipe as stated except I used a shell pasta and only half the amount of butter. It was excellent. Next time I will omit the butter and just use the oil from the sun-dried tomatoes to saute the onions, mushrooms and garlic.
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 19, 2008
Awesome!!!A new found favorite.
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Cooking Level: Expert

Home Town: Deer Lodge, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 19, 2008
This was so good! Like restaurant quality and really easy to make. My husband who doesn't even like anything in the pasta was even a fan! My only variation from the recipe was using angel hair pasta. I did cook the sauce much longer than it called for in order for it to reduce and added grilled chicken. Other than that I followed the recipe exactly and it was great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 18, 2008
This turned out very good, my husband really liked it. Before I made it he said he didn't like sun dried tomatoes, but he ended up cleaning his plate. It is definitely very tasty and different and I found it a good way to use my leftover white wine from the weekend :)
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Cooking Level: Beginning

Home Town: Salem, Massachusetts, USA
Living In: North Grafton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 18, 2008
Loved it! Husband says it's a keeper. Made it with chicken but didn't need it--would taste great with just the artichokes and tomatoes. Used all the liquid from the artichokes and some but not all from the oil-packed tomatoes. Did add about three tablespoons of tomato paste that I happened to have in the fridge and simmered it for almost 15 minutes to get the sauce to thicken a bit. Also used Calamatta olives instead of regular black olives for more flavor. Also sprinkled a little feta cheese on top along with the parmesan. Delicious! Will make often! Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 17, 2008
Yummy Yummy! I added some chicken breast because i was feeding boys - not vegetarians! - everyone liked it!
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Cooking Level: Beginning

Home Town: Gardnerville, Nevada, USA
Living In: Carson City, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 15, 2008
This was delicious, I used a pinot grigio for the wine, 5 cloves of garlic and doubled the fresh tomato, thrown in the pan the last two minutes.
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Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 13, 2008
This is awesome! I threw in a can of drained cannelini beans to up the health quotient. Do not add salt, as the marinated artichokes have salt...I used cooking wine and that has salt as well. I think I would cut back a bit on the sun dried tomatoes next time. In all, this is a keeper.
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Cooking Level: Expert

Home Town: Gasport, New York, USA
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 13, 2008
Scrumptious! Just made it for lunch...ate half of it myself!! :o) I'm vegetarian..but can see easily adding shrimp for those wanting more protein etc. I used veg broth instead of wine and did not use the oil from artichokes. Still yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 16, 2008
This was a yummy recipe! I did make a couple of changes because of what I had on hand. I used bow-tie pasta and I didn't have any white wine, so I had to use cooking wine. Threw in a few less artichokes than the recipe stated (a few goes a long way with me!), and used kalamatta olives. The saltiness in the olives nicely balances the tang of the dish. Might omit the fresh tomatoes next time and throw in some spinach. Otherwise, great, easy recipe, and it was even tastier the next day!!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 1, 2008
Delicious! I didn't have olives on hand, but I followed the rest of the recipe exactly as it states. It was so flavorful! Next time I'll definitely make more noodles though. It was quite a bit of sauce for not all that many noodles. But, overall, it was a great recipe!
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LRN

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 14, 2008
This was awesome! We made it with bowtie pasta and it really worked well. The only changes we made was using sun-dried tomatoes and artichokes that weren't packed in oil to try and shave some calories. The flavors were very distinct, yet blended very well, and the white wine and lemon juice added that tangy zing that really made it delicious and light.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 8, 2008
Great recipe! I will definitely make this dish over and over again. It's fairly easy, but the results look like you slaved all day over the sauce. Plus, I found a really cheap wine at Trader Joe's that works perfectly.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 30, 2008
My husband and I really enjoyed this recipe. My kids (2 & 4), however, chose to stick with butter & parmesan on their pasta.
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Lakeville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 8, 2008
when you double this recipe, don't double the sun-dried tomato and the artichoke also, some people weren't sure if you should use the liquid from the veggies - I didn't and this came out wonderful
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Cooking Level: Intermediate

Home Town: Rowley, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 4, 2007
I work for a college co-op and we serve vegan and vegetarian food.....This recipe is one of their favorites......I love it too!!!!
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Cooking Level: Professional

Living In: Richmond, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 30, 2007
This is such a GREAT dish!! I used some of the previous suggestions: used dried sun dried tomatoes (I sliced mine), added some of the liquid from the artichokes. I like to reduce my sauces slowly 20-30 minutes and then I threw in the olives in the last 5 minutes and I pressed some of the liquid out of the fresh tomato before adding it to the dish. I have never used fresh pasta before and I couldn't believe the difference it makes! I will be making this again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Sep. 23, 2007
This recipe makes me feel like a gourmet chef! The only change I make is to use kalamata olives rather than black olives. It is very tangy, but that is exactly what I was looking for. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 27, 2007
this is simple and delicious! i used a mixture of fresh olives because i'm not too keen on canned olives (too mushy). i also used cooking wine but used half the amount because I ran out but it seemed to be just enough. I would add more sundried tomatoes next time and I added a bit of sea salt to taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: May 22, 2007
This is a great recipe that is very versatile. I didn't have any tomatoes or olives, so I omitted them, and put some shiitake mushrooms with the white mushrooms, and those gave the dish great flavor. Would definitely make again.
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