Reviewed: Jun. 10, 2008

This was great. Only change I made was I added a chicken bouillon cube to the water. Other than that, exactly like written and it was wonderful. Thanks.

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1 user found this review helpful

Reviewer:

LJEWELL65

Reviewed: Nov. 11, 2008

I made this for my husband and he literally gobbled it down! I actually liked it; although I don't care for anchovies. The garlic made the whole thing come together very nicely. I would make it again.

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4 users found this review helpful

Reviewer:

LIDANFREY

Home Town: Chicago, Illinois, USA

Living In: Roselle, Illinois, USA

Reviewed: May 19, 2009

Simple ingredients, easy to make, and a real crowd pleaser. We loved this dish.

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2 users found this review helpful

Reviewer:

Grimesinma

Reviewed: Sep. 7, 2009

Mmmm, so simple and so delicious! Don't be afraid of the anchovies. They melt into the sauce just leaving their delicious flavor behind. Thanks for the recipe, I will make it often!

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5 users found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Jan. 19, 2010

I've never had anchovies before, so this dish was a pleasant surprise for me. Personally, I prefer a much chunkier pasta dish, and so the next time around I might be willing to either double everything else or halve the amount of pasta. Trying this with another type of pasta (penne or bowties) might also be good.

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Reviewer:

W9GFO

Cooking Level: Beginning

Home Town: Springfield, Illinois, USA

Living In: Washington, D.C., USA

Reviewed: Jan. 22, 2010

Love all the veggies, but I found that it needed more seasoning. Also, for garlic to be in the heading of the recipe, I thought it should have had more of a punch. This could be personal preference as in my family tradition growing up Italian, it is one of the food groups. I'll modify and try again.

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Reviewer:

orangehead

Cooking Level: Expert

Reviewed: Jan. 30, 2010

I should start out by confessing that I'm no fan of anchovies. I don't know what persuaded me to try this recipe but I am so glad I did. The anchovies kind of dissolve into the veggie mix- you don't even know they're there (especially if, like me, you only use 4 oz. of anchovies instead of six). I did cut the red pepper down to one tablespoon and it was plenty spicy but not burn your mouth off. Also, I recommend doubling up on the veggies because the first time I made this, it felt a little scant- doubling made sure we had a hearty bite every time. Also, any old noodle works well in this. Thank you so much Rachel, for a dish that tastes like it came from a restaurant and takes very little time or energy to prepare!

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9 users found this review helpful

Reviewer:

Citrus Punch

Home Town: Wilton, Iowa, USA

Reviewed: Mar. 29, 2010

Very tasty dish. We ALL loved it. I substituted 1/2 cup white wine and 1/2 cup chicken broth. I also recommend not covering while cooking because it came out very runny. Once it sat for a while, the juices got absorbed and it was much better than our first helping. And last, if you don't like anchovies, don't worry, they totally disappear with all the cooking. But they leave a wonderful taste.

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Reviewer:

LisaRL

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Reviewed: Apr. 6, 2010

So good! For just me and my husband, I cut the pasta way back, but make the sauce as called for with 6 servings. It's delicious! In place of the water, I use a half cup of white wine and half a cup of chicken broth. I also cut back on the crushed red pepper just a wee bit. If you don't use all the pasta, that spice goes a long way, and we love spice! I can't wait to make this again. Don't forget to serve this with garlic bread. :)

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