Reviewed: Nov. 8, 2009

Turned out great. I didn't have time to boil the tomatoes first and I didn't have any tomato paste, but it was still really good.

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Kristi

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Reviewed: Oct. 23, 2009

We really like this recipe. It's a nice light pasta. It's definitely worth it to use fresh tomatoes.

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pickyeater

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Reviewed: Oct. 18, 2009

I love this recipe.It is fresh,easy and tastes wonderful.i added it to my recipe box and whenever am in need for a fast and a delicious tasting dish i turn to this recipe.it is really yummy. so thanks Alma

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sam

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Reviewed: Sep. 22, 2009

SO delicious. Used 8-9 cloves of garlic and fresh vine tomatoes

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sniloff

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Reviewed: Aug. 24, 2009

I was tempted to give this a 3 star rating but I think I am possibly at fault for some of the results I had. I made this a week ago and am just getting around to rating so my memory isn't serving me too well when it comes to the proportions I used. I think I may have used too much pasta because I think this came out way to dry for my tastes. I was disappointed because I love the flavor of these ingredients so I thought I would be much happier with the results than I was. Maybe will try again.

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Di

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Factoryville, Pennsylvania, USA

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Reviewed: Aug. 18, 2009

Made this to take to a picnic and the vegetarians really liked it. I didn't use as many tomatoes as called for and should have. Will do so next time. I'm actually think of making it again tomorrow, this time tossing in chunks of pan-seared zucchini. :)

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Abbey

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 13, 2009

Delicious! Throw in some sun-dried tomatoes and its perfect. The sauce is soo good spread on Texas Toast.

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EudailyFam

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Reviewed: Jun. 27, 2009

This was pretty good, I will make a couple changes next time as it seemed to need a little more flavor and was dry.

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Karen

Cooking Level: Expert

Home Town: Chula Vista, California, USA

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Reviewed: Jun. 15, 2009

This was so good! I added half a tablespoon of balsamic vinegar, a couple of dashes of garlic salt, seven garlic cloves, and one and a half tablespoons of tomato paste. I accidently put a pound of spaghetti in (WOOPS!) but it was still soooo good that everyone had seconds and even thirds!

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ashlyn

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Reviewed: May 10, 2009

excellent. I did add a splash of balsamic vinegar.

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princesst

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Reviewed: May 6, 2009

So simple and has a nice flavor. The whole family enjoyed this. A nice, very basic pasta recipe when you are in a time crunch. I off course added and increased herbs and spices to make it more to my liking. But if you like a more simple sauce then stick exactly to the recipe as is.

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KDS7210

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

This is a great recipe. Use only fresh tomatoes, score bottom of tomato with X and place in very hot water and then in ice water, this will make it easy to peel. Increased recipe 4lbs tomato, 6 cloves garlic, 3 tbsp of basil, 3tbsp fresh parsley, 8 oz can of italian herb tomato sauce, 2 tbsp tomato, paste, 1/4 cup of white wine, 1 pkg of red peppers(we like spicey). Can add shrimp. The use of all the fresh ingredients makes this recipe great! I made this for a family dinner and had to cook more pasta because the first batch was all gone.

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C STEVENS

Cooking Level: Expert

Home Town: Fairmont, West Virginia, USA

Living In: Lake Forest, California, USA

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Reviewed: Mar. 13, 2009

This is absolutely fabulous. The only change I made was to add some chopped onion to the garlic (personal preference). Otherwise, it is perfect as written. Will make this over and over again. Everyone loved it!!! It sounds really simple, but the secret is in using all fresh ingredients.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Mar. 12, 2009

This is a nicely flavoured, quick and easy recipe to make. In the winter, the tomato paste is a good idea as fresh tomatoes tend to be tasteless. However, in the summer, I would definitely omit the paste, as it would interfere with the fresh taste. Fresh (not dried) basil is a must. My store didn't have it but the the frozen type worked well. I added a splash of white wine to the recipe when I added the tomatoes. Half the olive oil could also be substitued with butter, which gives a beautiful rich flavour.

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Debbie Does Sallad

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 5, 2009

I'm not sure why the tomatoes are boiled in the first stage. If it is to peel them - cut a cross on the bottoms and place in a bowl of boiled water and leave for 1/2 a minute or so. Pick up with a fork and peel the skins off easily. Otherwise it is a reasonably tasty spaghetti - needs a little more flavour though.

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Beverly

Cooking Level: Expert

Home Town: Sydney, New South Wales, Australia

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Reviewed: Feb. 21, 2009

Delicious! The tomatoes didn't take as long as I thought to "make". A simple and light meal!

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Beth

Cooking Level: Expert

Home Town: Woods Cross, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Feb. 15, 2009

This was very easy and delicious. I think roma tomatoes give the sauce the best flavor and texture. I doubled the garlic, because we love garlic. To save on dishes, carefully lift your tomatoes out of the boiling water and toss your pasta in to cook. We used whole wheat spaghetti, because that's what we had on hand, and it turned out really well.

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S*T*L*Y

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Jan. 26, 2009

This was great. I only gave 4 stars because I used canned diced tomato's and added some extra spices. I cannot wait to try with fresh garden tomato's. Thanks for sharing!

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