Reviewed: Aug. 6, 2009

Good and simple recipe.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

I enjoyed this. Mine did not turn a weird color as others had mentioned.

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KLS

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Reviewed: Aug. 2, 2009

This recipe was as simple as promised. It tasted great!

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Phoenix

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Reviewed: May 11, 2009

Very nice! I used a sun-dried tomato pesto, added more garlic, salt, pepper, and dried basil, and threw in a few tablespoons of red wine as well. Served over whole-wheat fusili. Nice, full-bodied pasta that's a nice (and easy) alternative to the store-bought marinara sauce.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

This was good for a quick weeknight meal that tasted fresh and was easy and enjoyed by everyone. I used the sauce with cheese tortellini.

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

amazing and really tasty!

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greedman

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Reviewed: Feb. 28, 2009

I loved how easy and fast I was able to make this. I added 1 more clove of garlic, a splash of Shiraz, some Italian seasoning as well as a little basil for added flavor. As for the Pasta, since I didn't have Fusili I used Rotini. It was delicious.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Sep. 1, 2008

VERY easy and VERY good! Was a very quick dinner and it was delicious!!! This recipe will definitely become a staple in our house!

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: May 25, 2008

This is a very good dish I will make again! Modifications: I used long fusili and topped the pasta with pieces of grilled chicken. I added kalamata olives and a couple splashes of red wine to the sauce as other reviewers suggested.

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Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

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Reviewed: Dec. 31, 2007

easy to make. added sausages and fresh tomatoes. delicious.

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rubykayee

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Reviewed: Oct. 17, 2007

I loved this recipe. Really easy and quick to make.

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Chef_S

Cooking Level: Beginning

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Reviewed: Oct. 15, 2007

I really enjoyed this recipe. My whole family loved it. Delicious and easy to make!

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Erin

Cooking Level: Beginning

Home Town: Maple Grove, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Sep. 5, 2007

Appreciated how easy it was. I would double the amount of sauce for the noodles though.

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Jackie J

Home Town: La Quinta, California, USA

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Reviewed: Sep. 3, 2007

Very very good. I used the Pesto Sauce recipe from this site. I added more pesto than called for...like 1 cup. Without the addition I don't think the pasta would be very pesto-y.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2007

Very good recipe! Definitely add salt. I added a splash of red wine and some Italian spice and a dash of fat-free creamer, and I think it would have been fantastic without the pesto, which itself was great. The addition of the pesto makes the red tomato sauce an unusual color...I didn't mind but it might throw off kids or people who aren't expecting it. All in all, a success.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 8, 2006

We added a can of black beans at the same time as the tomatoes. It came out pretty good. I liked it more than my boyfriend, but he's not big on pasta. I had leftovers for several days.

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Hilari

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Reviewed: Jul. 5, 2006

This is a great recipe--very flavorful--but it only made enough for about 2 people.

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Mary

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Reviewed: Mar. 6, 2006

Very good. Easy to add any spice. From my spice rack, I added dried oregano, cayenne pepper, salt, pepper and pepper flakes for a nice kick. I also added onions and fresh chilantro because I didn't have basil and used 3 cloves of garlic instead of two. I only had speghetti noodles, worked just fine! Sprinkled freshly grated parmesan cheese on top, delicious! I like it because it's nice and light, however, my husband would've liked it better if it was thicker. Because of that, I'd rate 4.5 but I'll give it a 5 because I'm the cook! Thanks for the simple recipe.

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TYNHEIDS

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 1, 2006

I loved how easy and delicious this dish was. I did make some modifications though, which I think truly added to the flavor of this dish. I added olives and a couple splashes of red wine as the sauce was simmering. I used pennine rigate instead of fusili. After tossing the pennine in the sauce, I added some crumbled feta cheese and then tossed again. I served with grated parmesan cheese on top. This dish is to die for....so yummy.

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Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 1, 2004

I enjoyed this recipe and plan on adding it to my regular rotation. I followed the recipe exactly and recommend it. Some people may want to add some garlic.

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