Great recipe with a few subtle changes, for the sundried tomatoes I add just enough water to cover and reduce until dry which plumps them up a bit, then pulse them in the food processor quickly. I also like a little more caper flavor so I add the capers to the garlic, onions, and oil and sautee for a minute as I feel this brings more flavor out of them. Canned tomatoes are fine just squeeze them to crush into the sauce to keep texture. I've made the recipe with fresh and canned tomatoes and there was no noticeable difference. Also be sure to add red pepper flakes to taste, as it can get overpowering if you use too much. A little fish sauce really wakes the dish up. Throw a little sauce in the pan add some cooked penne pasta, toss with some fresh grated cheese and chopped Italian parsley and you have a 5 star recipe.
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