Reviewed: Feb. 8, 2012

Bursting with flavor! A little salty though, but poured over the plain noodles balanced it out. I made french bread from this site to go with, and that was the perfect accompaniment. In fact, the sauce is great by itself for dipping fresh bread into. I would make it again just for that! Very healthy if you don't heat it because of the fresh garlic which boosts your immune system, + olive oil which eats up the bad cholesterol + basil + sun dried tomatoes are great too! I used only half the olive oil though, and maybe 6 or 7 roma tomatoes.

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Reviewer:

mamabear

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Oct. 5, 2011

Wow!

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Reviewer:

carot1

Reviewed: Jan. 26, 2011

This was really good but I modified the recipe since I had guests over that do not like spicy food so I skipped the crushed red pepper. I also only needed to add 1/2 cup of olive oil-that was plenty.

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Reviewer:

Marieclaire0924

Cooking Level: Intermediate

Reviewed: Jul. 29, 2010

The is a great dish served cold as a pasta salad. I also added some green olives and pepperoni. My salad got rave reviews at a 4th of July get together with friends.

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Reviewer:

mandevillemiss

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Mandeville, Louisiana, USA

Reviewed: Jul. 28, 2010

LOVED, LOVED, LOVED this! I used mini penne because that's what the little guy chose, reduced the olive oil to 1/2 cup, per other reviews, which was perfect for us, and used 3 LARGE tomatoes (not sure of the weight, but I know it wasn't 5-1/2 pounds). The flavors of this were outstanding! As soon as hubby took a bite he said, 'Oh, this is a definate 5 stars'! He also said that he will be asking for this often, and that's fine with me because it's simple to make and FANTASTIC~YUM! IMO, the feta is a MUST! Thanks for sharing. :)

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Reviewer:

Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 26, 2010

I used 3/4 cup of olive oil, and it was still too much. After it marinated, I soaked up some of the oil with 2 slices of bread. I sliced and added 4 marinated artichoke hearts. Served it over whole wheat spaghetti. I will make this again, but with less oil. Hubby really liked it alot! Thanks!

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Reviewer:

JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Sparks, Nevada, USA

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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Reviewer:

A SHAQQO

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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Reviewer:

LORIMILLERAZ

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Glendale, Arizona, USA

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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