The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 29, 2009
I usually add half (or even less) the oil and half chicken stock. It adds flavor and liquid but cuts down the fat. My entire family loves this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 22, 2008
Like other reviewers, I cut way back on the oil, maybe 1/2 cup & that was plenty! I didn't have fresh basil, unfortunately, so I used dried & it still tasted great. This recipe certainly does make a lot, I also didn't use nearly the amount of tomatoes called for and I still think it would feed a decent sized army; fortunately it is delicious. Thanks for the post!
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Cooking Level: Expert

Home Town: Zanesville, Ohio, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 4, 2007
This recipe is a keeper! I made it for my sister in law and she commented how she felt like she had just ordered this meal from a gourmet restaurant! She wanted the recipe of course! I used 1/2 cup of oil, but I think next time I will use 3/4 cup. I think it could have used more red pepper flakes too, so next time I will add 1 1/2 tsp. I DID NOT USE BLACK OLIVES. They have no flavor. Instead I used pitted kalamata olives and they were wonderful! Don't skip the feta, it's another wonderful flavor that will give you that gourmet taste. You will love it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 6, 2006
This is really good! I would cut back on the olive oil though!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 12, 2006
Different, but good. I used 3/4 cup oil, and still had too much. Next time I'll use 1/2 cup.
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Cooking Level: Intermediate

Home Town: Salinas, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 17, 2004
I tried this recipe on a hot day when I didn't feel like cooking. It was great! Of course, I cut down on the oil. Just use however much you want. It keeps very well, too.
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Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 26, 2004
Did anyone else find the 5 1/2 pounds of tomatoes to be extreme? I only used half and it seemed to turn out fine. I used 1 1/2 crushed pepper flakes and it still wasn't very spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 4, 2004
This is one of my all-time favorites! It is great as both a hot or cold dish. Every time I bring it to a picnic, I am swamped with requests for the recipe. I like things SPICY, so I substitute half of the olive oil with red pepper oil.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 5, 2003
wonderful - but I chop a few of the "real" wrinkled black olives instead of a can of the sweet ones.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 21, 2003
All of the positive reviews are true: this is excellent. In keeping with the caveat, I added 3/4 cup olive oil and it was just right. The only additions I made were 1/2 cup roasted red bell peppers (just because I love them) and a sprinkling of asiago prior to serving. This recipe just adds up to a smashing combination of fresh ingredients. I'm going to serve it at our next summer party. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 25, 2002
I loved this recipe. I also cut down the oil as per previous suggestions, but otherwise made it exactly the way the recipe calls. Delicious! Easy! Make sure to let sit at room temperature or your pasta will be cold.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 2, 2002
I really enjoyed this dish. I don't like spicy food so I didn't add the red pepper flakes. I willl make this again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 24, 2002
Too oily. Couldn't even eat it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 14, 2002
I made this recipe for my fiance, and he loved it so much that he requests it weekly! We also served it to a potluck of 14 guests, and every one of them wanted the recipe. I also cut the amount of olive oil, and I added extra hot pepper and sun dried tomatos. And it's almost better the next day cold!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 21, 2002
Hey this recipe was great. I do believe that 3/4 of a cup is perfect for the olive oil. I wold make again , many times over. I used a variety of canned tomatoes. I love my food spicy so I used a little less than half a can of rotel tomatoes along with a variety of whole and diced canned tomatoes. If you've like really like hottt!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 6, 2002
Very good...I cut the oil way down as per previous reviews, and it was delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 1, 2001
Boo-yah! Something everyone I know enjoyed!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 29, 2001
Following everyone else, I decreased the oil to 3/4 cup. This was WONDERFUL! We enjoyed it so much, and the leftovers were even better. Not only is it good on pasta, but it's great on Italian bread, pita, even crackers. A very versatile recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 14, 2000
This recipe garnered RAVE reviews by my 8 houseguests - easy to make as well. I made it with crumbled goat cheese, which melted just the perfect amount with the hot pasta. The only complaint made was that there was too much olive oil here - the bottom portions were swimming in oil. Next time, I would definitely use only 1- 1.5 cups. Great overall recipe for a group.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 7, 2000
This was absolutely delicious!! It became a favourite the first time I made it. I also chose to reduce the oil. This is really good served hot.
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