Reviewed: Apr. 15, 2013

I make one similar but tear fresh mozzarella into the pasta and tomatoes. I use olive oil and fresh basil leaves. Great summer meal when tomatoes are fresh .

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Reviewer:

LaWana

Reviewed: Oct. 31, 2012

This is delicious, but only as long as your tomatoes are red, ripe, juicy and flavorful. I skipped the dried basil, choosing fresh parsley instead, and added freshly ground pepper and a good dousing of freshly grated Parmesan cheese.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 27, 2012

Mmmmmmm!!! I made this for dinner for company tonight... I used this recipe as a guide but wanted my sauce to be warm... so, I sauteed an entire (small) head of minced garlic in a healthy dose of olive oil, 1/2 cup (packed full) of chopped sundried tomatoes (packed in seasoned oil) **SUNDRIED TOMATOES are an essential addition to this recipe!!**, and threw in a couple tbsp of the tomatoe's oil... let that cook together for a couple minutes, then added my fresh tomatoes (I used 6 large very ripe ones, bite-sized chunky pieces), and 8x the amount of basil (about 1 tbsp dried and 1/4 cup fresh chopped)... tossed together over medium heat just until warm and juicy, not boiling hot.... Perfection!!!! Served with al dente pasta and fresh asiago and pepper, so good! (Garlic bread worked well for mopping up the extra yummy sauce)... Served 4 people, they all loved it!! :)

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Reviewer:

Danielle

Cooking Level: Expert

Reviewed: Aug. 10, 2012

simmer together, serve with angel hair & left over grilled chicken and crusty bread if possible

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Reviewer:

kvcooking

Reviewed: Jun. 10, 2012

Easy and tasty way to use garden tomatoes! I doubled the tomato mixture using 2 large tomatoes and a garden fresh green pepper chopped. Served over rigatoni with a simple salad. There were no leftovers. Thank you for sharing such a simple recipe.

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Reviewer:

misty

Cooking Level: Beginning

Reviewed: Nov. 8, 2011

Bland, bland, BLAND.

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Reviewer:

Masque

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Reviewed: Sep. 18, 2011

added fresh oregano and Romano cheese came out great

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Reviewer:

Brian McKinney

Reviewed: Aug. 3, 2011

In addition to the tomato, I add chunks of avocado, pitted black olives and sometimes 2" pieces of lightly cooked asparagus. Add hot, drained pasta and toss with olive oil and add freshly grated Romano cheese. Delicious!!!

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Reviewer:

Audrey

Reviewed: Jun. 29, 2011

Really very nice. I used a bit more garlic, two or three cloves, and sliced them lengthwise to boil along with the pasta. Also added some dried rosemary to the water as well. Followed another reviewers advice about sauteing the tomatoes ever so slightly, and it turned out very well. Had it two times last week, and I think it's one of those dishes one never tires of.

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Reviewer:

Dennis

Cooking Level: Intermediate

Home Town: Lakeview, Michigan, USA

Living In: Visalia, California, USA

Reviewed: May 3, 2011

We've done this and enjoyed it as well. We have at times also added diced mozzarella and diced chicken, with a touch of parmesan available on the table. Yum! -- After adding the mozz, place a lid over the bowl or pan for just a couple of minutes or so to allow the cheese to soften a touch. Almost as simple, and really good as well.

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