Reviewed: Oct. 10, 2009

Quick and easy Italian dish. I use lots of garlic. Keep it simple.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Oct. 6, 2009

My daughter does not like garlic, so I couldn't add the garlic to our pasta water. However, I followed the recipe as written and sprinkled garlic salt on mine after plated and it was fantastic. I think JCC's adaptation sounds good too so will probably try that next. Great, simple and fresh pasta recipe. Thanks!

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missy

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Reviewed: Jun. 25, 2009

We did not care for this. Too bland. I guess we like a stronger tomato taste with our pasta. Will not do it again

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KRAMLICH

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Reviewed: Feb. 2, 2009

This wasn't as good as I'd hoped, I found it bland. My family doesn't really eat things like this so it was a bit weird tasting. Now when I mixed in steamed broccoli, baked potato, and shredded parmesan cheese it tasted pretty good. This is a good base for a pasta that can be changed to fit your personal tastes. Also, this recipe has great potential so I think it's a keeper.

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katiewilliams

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Reviewed: Jan. 13, 2009

double the garlic. good basic tomato pasta.

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dottychan

Cooking Level: Intermediate

Living In: Chatham, New Jersey, USA

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Reviewed: Jun. 10, 2008

It's easy and quick to make. I used a tbs of olive oil.

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Kahori526

Cooking Level: Beginning

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Reviewed: Mar. 7, 2008

Love, love, LOVE this recipe. I used whole wheat spaghetti, sautéed the tomatoes for a few min, added white cooking wine and cut back on the oil. I also took out the garlic after the pasta was done, chopped it and added it to the tomatoes with some garlic powder. I sprinkled it with some fat-free parmesan "topping" and it was great. So quick, and so tasty.

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DawnNJ

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Reviewed: Aug. 27, 2007

Not bad. I used cherry tomatoes, halved, but otherwise followed the recipe as written.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 24, 2007

This is one of my favorite "end of the summer when tomatoes are abundant and delicious" recipes. I use more than one tomato per 8 ounces of pasta, lots of garlic, and fresh basil. Leftover sauce is superb on grilled chicken or fish.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 24, 2007

I make something very similar to this recipe and I absolutely love it!! Rather than use vegetable oil, I use olive oil. I also use fresh basil instead of dried and I use fresh plum tomatoes from the garden, seeded and diced. I saute some garlic in olive oil, add the diced tomatoes, salt, pepper, some of the basil and let it cook for a few minutes (not too long). Then I toss penne with the tomatoes, garlic and basil and add the remaining basil. It is a great summer pasta dish using fresh ingredients from the garden. I just made it again last night!

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JCC

Cooking Level: Intermediate

Home Town: Billerica, Massachusetts, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Jul. 22, 2007

I am Italian, so I really liked this version of "macaroni & oil"! I added some salt and garlic powder to the tomato toss and used whole wheat angel hair pasta, also a little more oil and heated it all through. Served it with parmesan and ate the whole thing myself! Excellent, thanks for a nice dish to use up garden tomatoes!

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