Recipe by CORWYNN DARKHOLME
"Here's an especially versatile side dish, showcasing Italian seasonings."
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1 (8 ounce) package
Both my husband and 4 year old daughter LOVE this recipe (my 4 yr old doesn't eat much). I made a few changes (as per other suggestions). Increased oil to 3-4 tbsp, omitted thyme used 4 cups chopped tomatoes and 1/2 - 1 tsp salt. I sprinkle the salt on the tomatoes to help bring out the juices. As this recipe can be a little dry, I also add approx. 2/3 cup chicken broth. I sprinkle parmesan cheese and toss and serve - EXCELLENT! We eat this often.
Followed the recipe as written and the herbs were WAY too much for the pasta. They were overpowering.
I added a little extra garlic - my husband walked into the house and swooned. It was delightful and fresh with the fresh tomatoes.
This was good with my modifications; I mixed the olive oil with butter as others suggested; I used about a lb of pasta and still HALVED the spices in this... I mixed my canned diced tomatoes into the butter and olive oil and let simmer a few minutes to heat; added some shredded Parmesan cheese and served it on whole wheat spaghetti with a little Italian parsley on top... :)
Pretty good, nice and subtly flavored. Needs a little salt though, and also a little extra olive oil. Also didn't use recommended amount of seasonings since I made much less than 1 lb. of linguine. I'll probably throw in a little grated Parmesan cheese and eat it with a side of organic spinach and breaded organic chicken cutlet.
Very good and easy to make. A great side dish for chicken marsala!
I thought this was okay, but it seemed kind of dry. I used more garlic (about 4 big cloves), added some sliced mushrooms which I sauteed with the garlic and added feta cheese at the end with the tomatoes. I'd make this again, it was quick and easy.
Very good. Made the following tweaks: 4 tablespoons of olive oil, 3 tablespoons minced garlic, 1 teaspoon of dried basil, 1 teaspoon of red peppre flakes, 2 14.5 oz cans of diced tomatoes. All other ingrediants the same.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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