Reviewed: Mar. 5, 2003

This was a really good dinner. My husband and Father-in-Law loved the sauce! I used two cans Italian style, diced and peeled tomatoes (undrained) in place of the Romas, and two jars of artichoke hearts because we love them. I also added the liquid from both jars, but next time I will drain the second jar into the sink -- the sauce was just a little too "marinade-y". I used slightly more garlic than called for, but other than that exactly as written. Served over fresh cheese ravioli with sourdough bread on the side --- WONDERFUL!!! And oh so simple!!

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TMCLARTY

Home Town: Half Moon Bay, California, USA

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Reviewed: Feb. 28, 2003

This was so good even though tomatoes are not in season right now. I'll definetely make this again in summer!!

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ANOTHERTRIXIE

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Reviewed: Feb. 22, 2003

This was OK. The recipe didn't say whether or not to drain the marinated artichoke hearts. After reading the ingredients in the jar, I decided to drain them (but didn't rinse them). As I'd drained the artichokes, I added a little more olive oil. I used parmesan-romano cheese to give it a little more of a kick.

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FBA

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Reviewed: Feb. 13, 2003

Such an easy recipe for the sauce, and it is a good change to just the standard marinara sauce. My roomates loved this sauce, as did I!

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JAMIEKD

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Reviewed: Jan. 4, 2003

I served this sauce over cheese and proscuitto filled ravioli along with fresh asparagus and a salad. I appreciate the fact that it was not time consuming (considereing I started dinner a little later that usual) and it had a pretty good flavor. I didn't have any green onions so I subbed some parsley and Italian seasonings. I did add a bit of sugar because it was really tangy. I didn't peel or seed my tomatoes....(didn't realize I was supposed to until I read the recipe again and had already chopped most of them up). Don't know if I'll make this again or not, but I am glad I gave it a try.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2002

This recipe was wonderful!!! I was worried that it wouldn't have much flavor but it tasted great! And it was super easy! To save dishes I heated the tomatoes and artichoke while the pasta drained. We will make this again!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Nov. 21, 2002

This was good and easy. We added more artichokes because we liked them, and I used canned diced tomatoes since it isn't tomato season.

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JDAVIS3662

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Reviewed: Nov. 2, 2002

A perfect blend of flavors, and a really nice presentation, especially with 3-coloured tortellini. Use fresh tomatoes straight from the garden for an even more divine flavour.

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JJANES

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Reviewed: Oct. 30, 2002

This was great. My kids were not that thrilled with it. But we adults loved it. I think the greatest thing is that it is so easy. I used 2 containers of artichoke hearts because I love them so much.

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ROBYSIX

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Reviewed: Oct. 25, 2002

This recipe has become a family favorite. My five year old daughter loves it! I found that the sauce is kind of dry, so I used a can of Italian diced tomatoes. I poured out some of the juice, but next time I think I might try it with more. I loved the artichokes!

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TORI

Cooking Level: Beginning

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Reviewed: Oct. 11, 2002

I really found this recipe to be bland, even though I added additional spices to the mix. So if you like your dishes flavorful, this is not for you!

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KITTYDOG2

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Reviewed: Oct. 4, 2002

A nice, light and very tasty sauce for ravioli! The whole family was more than happy.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 3, 2002

This recipe was awesome! Being into convenience I also used canned tomatoes, but changed it a bit. I used 1 can of Italian recipe peeled tomatoes (I poured out some of the liquid) and 1 can of the peeled and diced tomatoes, drained and I also used bottled garlic instead of fresh. It still came out excellent and was gobbled up quickly. My 1 year old even loved it! Thanks to Cathy for sharing this one with us, we'll defintely be using it again.

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MKENNA

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Reviewed: Sep. 25, 2002

This was INCREDIBLE! I used canned tomatoes and 4 cloves of garlic instead of three, and it was simply the easiest and most delicious meal I've prepared in weeks. Thank you so much, Cathy! Definitely worth the five star rating!

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KELSKELS

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Reviewed: Sep. 19, 2002

This recipe was awsome! My 2 year old was impressed (she never eats anything). This was so quick and easy to make. I will be passing on the recipe to others.

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MJDAWSON_1016

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Reviewed: Sep. 15, 2002

This was tasty, but seemed to be missing something. Next time I'll try adding a bit of vinegar to give it a little zing.

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KRITTLIN

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Reviewed: Aug. 11, 2002

This tasted excellent!! Next time I might trying frying the crushed garlic for a minute before I add the rest of the ingredients.

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HOBNOB2002

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Reviewed: Jul. 16, 2002

Yum! i love this! my whole family did. I love it! so did my father who usually doesn't like anything that isn't red meat! I will use this again.

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THENUMBER1GOALIE

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Reviewed: Jun. 25, 2002

I altered this recipe to use canned tomatoes. All the ingredients are canned and can be pulled out in a moments notice for an elegant meal. The sauce is equally good with angel hair or bowtie pasta. Leftovers keep well and taste great the next day.

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WAGNEKO

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Reviewed: May 23, 2002

This is a WONDERFUL recipe. The marinated artichokes give it lots of flavor, and we serve it over a pound of spaghetti. My kids actually eat it too! This is now a revolving recipe at our house.

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