Reviewed: May 22, 2012

These recipe is so easy to cook. I have cooked it twice, I cooked it once with the original recipe. My boyfriend loves spicy foods so this second time I added red pepper flakes and substituted the roma tomatoes, with S&W ready-cut Italian Recipe with garlic oregano and basil. And left out the 2 TBS of basil, kept the 4 cloves of garlic.

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Reviewer:

cooking.guru

Cooking Level: Intermediate

Reviewed: Apr. 28, 2012

Amazing! Definitely use a good quality balsamic vinegar, bc that is what makes this dish. My only comments are that I prefer more sauce and less pasta, so I'd double the sauce next time, and that olives or capers would be lovely with this dish--but then that would probably make in a puttanesca instead. I didn't know where my parmesan cheese went, so I left it out and didn't really miss it. I'm sure it would add to it, but you really don't have to have it in this for it to work. Thanks for the recipe; I will definitely make this again!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 11, 2012

Not Bad, not bad at all. I discovered I didn't have angel hair so I used macaroni noodles instead. It turned out pretty well though. In addition to the parm, I also added some shredded motz which gave it a little more of a cheesy texture, and I absolutely loved the blend of the balsamic and tomatoes so I added a dash more vinegar. Delicious! Even If my kids didn't really care for this, both my husband and myself enjoyed it tremendously. The only thing I think I'll change, is next time, I'll take DEBNJAMES' advice and add some chicken to the mix, yum! :)

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Reviewer:

Grae

Cooking Level: Beginning

Reviewed: Apr. 10, 2012

Not that good. won't make again.

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Reviewer:

Vicki

Reviewed: Mar. 25, 2012

Added chicken and loved the light, tangy flavor of it all. mmmm...

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Reviewer:

Kimay11

Cooking Level: Intermediate

Reviewed: Feb. 4, 2012

I've made this a few times, just getting around to reviewing it. It's awesome! Easy comes together pretty quickly, and so yummy. Even when the dish is done and plated, it doesn't look like much and you kinda expect it be "ehh alright", but then you eat it and it's soooo good. I never have fresh basil but dried works great.

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Reviewer:

Alex

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 4, 2012

This recipe is awesome!! I add a pound (or sometimes 2 pounds) of peeled, cleaned raw shrimp at last step and it just bumps up a really great recipe to a wonderful and complete meal for company. Add crusty bread, a salad and you have a really really nice meal to entertain with...for guests or the family. eNJOY! We did.

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Reviewer:

Denise

Reviewed: Jan. 29, 2012

I definitely agree that the pasta-to-sauce ratio is way off. I tried this with the sauce recipe doubled, substituting half of the chicken broth with Chardonnay. After letting the sauce simmer for about 10-15 minutes, it tasted excellent, but that disappeared completely when I added the pasta (full 16 oz). The result, even with salt, red/black pepper, and parmesan cheese, was extremely bland. Granted, I'm was dealing with out-of-season tomatoes, but the flavor just didn't carry. Maybe the sauce needed less liquid/more time to reduce. I'm tempted to try it again because of the flavor of the sauce pre-pasta.

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