I did make alterations to the recipe to suit what I had on hand, but BOY oh boy was this delicious. Instead of the sherry, I used 1/4 cup balsamic vinegar. I only had 1lb of Roma tomatoes, so I used a 14oz can of Italian style chopped tomatoes, which I added to the fresh ones after they marinated. I omitted the mint. Because the cheese this recipe calls for add so much fat and cost, I used about 1/2 to 1cup grated Parmesan. While the water for the pasta was boiling, I sauteed some red bell peppers, fresh baby spinach, white mushrooms, and zucchini to add when I mixed the noodles with the tomatoes. The veggies added a lot of flavor and textures. I found I had a lot of extra sauce/tomatoes with 12oz of pasta, so I cooked 16oz. I toasted some fresh bread, and it was almost like eating bruschetta with my pasta! My boyfriend loved it too. Highly recommended.
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I did make alterations to the recipe to suit what I had on hand, but BOY oh boy was this...