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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Anna S

	Cooking Level: Intermediate
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Reviewed: Nov. 6, 2006

This is really good! I would cut back on the olive oil though!

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MMTIDWEL


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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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PAGANANGEL

	Cooking Level: Intermediate Home Town: Salinas, California, USA Living In: Mountain View, California, USA
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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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RAZZMATAZZ

	Cooking Level: Intermediate Home Town: Lahore, Punjab, Pakistan Living In: Paris, Île-De-France, France
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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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GANGWISH


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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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YFANDES


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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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KGOLD

	Cooking Level: Expert Home Town: Montreal, Quebec, Canada
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Reviewed: Aug. 22, 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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CALLIDORA


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Reviewed: Aug. 20, 2003

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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GEOJU

	Cooking Level: Expert
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Reviewed: Mar. 24, 2003

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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LAJOKA


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Reviewed: Aug. 31, 2002

I used 1 cup of Olive oil and felt like it was too much. Next time I will use 3/4 of a cup. The recipe calls for 2 cups; the past would be floating? ? ! ! Very tasty recipe which could have many variations.

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samsb2000


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Reviewed: Aug. 29, 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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TRACIE ELY


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Reviewed: Aug. 29, 2002

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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EMMA WILEMAN


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Reviewed: Aug. 29, 2002

Too oily. Couldn't even eat it.

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Cheri


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Reviewed: Aug. 29, 2002

Very good...I cut the oil way down as per previous reviews, and it was delicious.

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KYMBERAND


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Reviewed: Aug. 29, 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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NICK_GE


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Reviewed: Aug. 29, 2002

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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LULUGIRL


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Reviewed: Aug. 29, 2002

Taste's even better cold the next day!

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SUSANNAH


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Reviewed: Aug. 29, 2002

Boo-yah! Something everyone I know enjoyed!

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T. MC. G.


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