Reviewed: Oct. 23, 2009

This was delicious. We had no leftovers. I didn't add the mint though. The only problem was that the kids didn't like it.

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kristin

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Reviewed: Sep. 24, 2009

Yummy!! Very fresh, flavorful, and simple, the mint is definitely what makes this dish stand out from others.

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lind0916

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Reviewed: Sep. 18, 2009

Delicious! Didn't use the mint because I didn't have any, but it was still great.

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CS22

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Reviewed: Sep. 4, 2009

I make this for a group of friends and instead of Asiago and Fontina cheese, I use a combination of Brie and Mozzarella, and sprinkle gnerously with pecorino romano before serving...delicious and always a favorite.

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Judy

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Reviewed: Sep. 2, 2009

Awesome recipe. I added fresh salad shrimp and a few chopped kalamata olives and I didnt add the mint. Turned out fantastic and everyone who tried it gave it rave reviews. Served with crusty rolls, green salad and red wine. Easy and delicious - what more could you ask for!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 13, 2009

not only was this a totally awsome pasta, that I've made time and time again, but I just used the tomato mixture as a topping for the best Bruschetta EVER!!!!

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Little Miss Magic

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Reviewed: Apr. 6, 2009

I was looking for a recipe that used lot's of tomatoes and basil and I struck GOLD! You have to try this one. I didn't have sherry or mint or the special cheese. So as suggested I used a 1/4 cup of balsamic and I mixed in one cup of jack and a half cup of parm with two forks. It melted prefectly. Oh, and I added two tablespoons of toasted pine nuts. Mahalo for this tastey recipe!

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Mindy

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Reviewed: Apr. 3, 2009

Awesome taste from these simple and fresh ingredients. Great way to use my fresh herbs!

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holland

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Reviewed: Nov. 18, 2008

I loved this. Made it for my husband and he loved it also. I did change it, I took out the mint and I replaced the sherry with the balsamic. Had no problems with the cheese melting, and the cheese where excellent for that dish.

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got wine

Cooking Level: Expert

Home Town: Hadley, Massachusetts, USA

Living In: Holyoke, Massachusetts, USA

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Reviewed: Oct. 5, 2008

Amazing. I made a few changes but can't remember them. I will add more to this review when I make it again! :)

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 9, 2008

I used balsalmic vinegar since I didn't have any sherry. The dish was pretty good. I have made it a few times since.

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Geoff

Cooking Level: Intermediate

Living In: Le Roy, New York, USA

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Reviewed: Jan. 3, 2008

This turned out ok, but I'll add a lot more chees next time.

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 4, 2007

I would love to like this, but I can't. The cheese melted fine at first but as soon as I added the tomatoes, it all clumped back together. So I put it back on the stove to heat it up so the cheese would melt again. It was edible, but I didn't enjoy eating it. In fact, the leftovers are being thrown away. The cheese was still clumpy and it was pretty bland. I followed the recipe exactly. It seems like a waste of good tomatoes, basil and cheese.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jul. 15, 2007

I really liked this a lot, but I also played with some ideas that turned our really well. I don't like fontina cheese, so I used all asiago, which was great. Also, tomatoes in our area aren't very good, so I used plum tomatoes instead: they worked really well and were so sweet! I also added broiled shrimp at the end. I took another person's tip and substituted balsalmic vinegar instead of sherry. The mint was a great, unexpected addition, though!

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Lindz

Cooking Level: Expert

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Reviewed: May 22, 2007

LOVED this. I used homemade pasta, and we finished it all.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 20, 2006

Quick, easy, showcases fresh tomatoes. Love it!

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Linda G.

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Reviewed: Aug. 22, 2006

loved this recipe!! I did not use the mint or the sherry - instead I added a slash of balsamic vinegar. My Italian husband (whose mother is THE BEST COOK) loved this - as did all my guest. I will make this again and again. Very easy and YUMMMMMMMY!

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kimmykim

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Reviewed: Apr. 11, 2006

This is our household favorite pasta dish! I always make it for guests, and everyone always wants the recipe. I read the other reviews, and don't let the cheese melting problem some people mention deter you from trying this delicious recipe. TIPS FOR GETTING THE CHEESE TO MELT: 1. Add cheese to pasta as soon as pasta is drained. 2. Use a stainless steel bowl when mixing the cheese with the pasta so the heat from the cooked pasta will be retained, aiding in a quicker melting process. 3. Use two forks and go back and forth in opposite directions right after adding the cheese. This helps to distribute the cheese more evenly.

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Joe and Jill

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Living In: Deerfield Beach, Florida, USA

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Reviewed: Aug. 27, 2005

I thought it was going to be incredible but it wasn't. The taste of the marinade was very tasty aside from having so much garlic it overpowers everything else. And I love garlic. I love fontina, but it was gross in this dish. The marinade changed to a strange garlicky liquid after it was added to hot pasta. It is beyond me why anyone would rate this 5 stars. It would be better if the herbs, garlic, and oil were pureed and the tomatoes were peeled, but that doesn't solve the problems that the sauce is too thin to coat the pasta and the globs of cheese sticking to everything,including a horrendous cleanup experience afterward. It stuck to the dishes like wax.

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SWEETSONGBIRD

Cooking Level: Expert

Living In: Mcguire Afb, New Jersey, USA

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Reviewed: Jul. 19, 2005

Really good and so easy! Skipped the mint & the sherry. Did use some lime juice and a little red wine vinegar. Also used fresh parmesan and feta. Chopped a little red onion in too. Will make all summer with homegrown basil and tomatoes.

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