Reviewed: Jul. 20, 2009

Good.The kick of your basil and onions are going to impact the flavor. I'll add garlic next time.

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toothrees

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Reviewed: Jun. 8, 2009

Very good. I eliminated the onions and used minced garlic instead. I also left my olives whole. Overall, I like this, but I think I'd prefer a pesto instead of the olive oil and I'd prefer everything cooked. Still, very easy, quick, and a great meal to turn to after a long day. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 25, 2008

Really good, simple and easy to alter.

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Nicole

Cooking Level: Beginning

Living In: Flint, Michigan, USA

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Reviewed: Feb. 6, 2008

BLAND! This was even less tasty than the nights that I just throw together a pasta/veggie dish. Of course, it probably would have been better with better (in season or grape) tomatoes, but still. I liked it better the next day for lunch after I microwaved it (so the feta got all melty) and also added balsamic vinegar. Will be deleting this from my recipe box, sorry.

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Jennifer

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Reviewed: Aug. 8, 2007

What a delicious combination. So simple to make, yet so gourmet!

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MICHAELWILD

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Jan. 15, 2007

Very tasty recipe. I added a bunch of garlic. It went perfectly with roasted chicken :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jun. 6, 2006

Pretty good, it has a nice light flavor. We added more olives and next time I'll probably add some chopped garlic.

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Lena

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2006

This is an absolutely amazing recipe and one that's now a family favourite. The onion can be a bit overpowering for younger eaters, but us adults just love it. Also, I've found that any pasta can be used.

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MSFLISS

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Reviewed: Aug. 13, 2005

If I could give this 10 Stars, I would!!! This was one of the best pasta dishes I have ever HAD, let alone MADE! My husband had SECONDS and finished the bowl! I nearly licked my plate clean! We will make this again and again!

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Aug. 18, 2004

Turned out great! I did not use the olives.

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00160125

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Reviewed: Mar. 23, 2003

This has become a definite favorite at our house. We love it! I also suggested it to a friend whose family loved it, too. I made a few changes though. First, I use angel hair pasta instead, a 28 oz. can of chopped tomatoes instead of fresh, 1/3 cup basil instead of a whole cup and add a small can of chopped black olives. I make this on a regular basis and never tire of it!

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ASAZW

Living In: Spartanburg, South Carolina, USA

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Reviewed: Sep. 2, 2001

We altered this recipe by making a dressing of olive oil, red wine vinegar and sugar and added it to the tomato mixture. It turned out really well!

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DCOCHRANE

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Reviewed: Feb. 20, 2001

I made this last night for my boyfriend and I and we both loved it! Its gorgeous and refreshing as you have a cold salad 'sauce' on a bed of warm pasta, beautiful! By the way, we couldn't get hold of fettucini so we used fresh egg fusilli which was very tasty!

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