Mar 24, 2009
This is a nice alternative to tradtional pasta, although, because it lacks a real sauce, it tasted better the next day as a cold pasta salad (when it was served hot, it seemed dry to me, even though I added about 1/3 c. of the pasta water back to the pot). I followed the recipe as listed except we had a big jar of sundried tomatoes in olive oil, so I skipped the step of sauteeing them in oil and just the tomatoes right from the jar. We sprinkled some parmegano reggiano cheese on top. My husband really liked it. I thought it was a little bland, so I added some extra salt and red pepper flakes to my serving.
—DANIELA92
