Reviewed: Feb. 16, 2012

As written, I would say this is only a 3 star, but with modifications could be a 5 star. The "sauce" to pasta ratio is off. We doubled the sauce while keeping the original bread crumb amount (which brought it to a 4 star), next time I think I would triple the sauce. Yes, I know this is supposed to be a dry pasta, but as written none of the wonderful flavors come through.

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Sep. 18, 2011

Okay. Kind of dull as is. Fine for a side dish but monotonous as a main dish.

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Reviewer:

Molly

Reviewed: Jan. 31, 2011

Great! My husband REALLY liked it. I told him next time I was going to put a tiny bit of crushed red pepper in. He said no way. I will put more garlic in next time. I can never have too much garlic. -yum- Did have to put an extra tablespoon or two of olive oil in. I know this is a "dry pasta" and that's what makes it fantastic, but without that extra tablespoon or two of o.o. it would be near impossible to toss

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Reviewer:

Reviewed: Jan. 23, 2011

Good, different kind of pasta dish. Though be warned, if you don't like the strong flavor of anchovies you may not care for it.

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Reviewer:

Mama Zita

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Orinda, California, USA

Reviewed: Jan. 18, 2011

Thank you for posting this, we have been trying to find this recipe everywhere!This has been in our family for generations! However we do have a couple of additions we throw in. We have always add chopped hazelnuts, both for texture and flavor, as well as chopped green olives with the pimento. (I myself do NOT like olives, but without the olives it doesnt taste the same! -so I pick them out of mine after preparing ;) Very easy to make, and I know keep olives and anchovies on hand for those days you just can't think what to make. Always a HIT in our house!

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Reviewer:

kerrydrum

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Oaklyn, New Jersey, USA

Reviewed: Jan. 11, 2011

Wonderful flavor, but a bit of a surprise if you are not used to a dry-type pasta dish.

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Reviewer:

N McMullen

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Reviewed: Dec. 15, 2010

Further to my review and comments above... the anchovy/garlic/oil is not so much poured as drizzled over the pasta and then tossed, rather like a salad, to enrobe the pasta. For this purpose the anchovies should either be fully blended into the oil/garlic-- as a kind of sauce-- or in such small pieces they will adhere to the pasta and not settle to the bottom. Buon appetito!

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Reviewer:

gilfaethwy

Reviewed: Oct. 8, 2010

Delish! I used Ronzoni Healthy Harvest linguine, which is 13.25 oz., doubled the olive oil and added about a cup of the pasta water. Perfect! The leftovers were even good when reheated!

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Reviewer:

mamalinda

Reviewed: Oct. 5, 2010

I tried this despite having our own version from my sicilian nonna. We use 1/2 c butter, 1/4 c evoo, no anchovies, no breadcrumbs and 2 heads of garlic peeled and sliced. saute the garlic, add 1 container of sliced mushrooms, after that cooks down, add to the pasta along with a pinch of red pepper flakes, s & p to taste and one ladel full of pasta water. Mix again then add 1 c. parmesan and mix one last time. This is peasant food and very delicious. Make sure you eat it all because it does not reheat well.

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Reviewer:

LynnD

Cooking Level: Expert

Home Town: Council Bluffs, Iowa, USA

Reviewed: Sep. 27, 2010

This recipe was really good. I liked how easily and quickly this came together. I was a little concerned with how the anchovies would taste, but they were not overpowering at all. My husband thought it was a little dry, but I didn't mind that. He is just used to pasta in sauce rather than bread crumbs and olive oil.

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