Reviewed: Jan. 10, 2009

One of my favorite ways to eat pasta. I added a lot more garlic than called for (I love the stuff), and used dried basil since it was on hand.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 17, 2008

Decent recipe. With a little tweaking on the flavor it could be a really good recipe.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Sep. 15, 2008

I loved it, my husband thought it was pretty good (he said it was missing something). I added some crushed red pepper flakes because we like it spicy. We used linguine pasta (it's what we had) and fresh tomatoes (I'm sure it's much better than canned tomatoes this way). Mmmmm! Delicious and tastes, to me, like restaurant pasta. I'll definitely make this again. Thanks for the recipe!

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Erin

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Reviewed: Sep. 14, 2008

I always add a bunch of extra tomato paste to thicken up the sauce and a good handful of parmesan cheese. So fast and delicious!

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Jenny K.

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 25, 2008

This was great. I used a fork and roasted the tomatoes over an open flame for about 20 seconds each. Much quicker way of peeling a tomato, just make sure you warm the entire tomato. My wife and 7 year old son loved it. We are going to use the left over sauce to make personal pizzas.

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James B Hazlet, NJ

Cooking Level: Intermediate

Living In: Hazlet, New Jersey, USA

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Reviewed: Jul. 27, 2008

This recipe made for a very delicious meal, and preparing it - although a rather lengthy process - was fun too! I only wish I had garden fresh tomatoes instead of store bought, and I kind of wish I had used more garlic. We added zucchini to the tomatoes which was a great addition. I'm usually not a huge fan of tomato sauce on pasta but I'll definitely make this again.

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Apr. 22, 2008

Quick and easy dish. Tasted better the night I cooked it than as leftovers. I used Feta, which added a different twist to the traditional parm and was quite good.

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Jenny

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

I thought this was a great recipe, and it was so simple! I had to use store Roma tomatoes, dried basil, and wheat pasta, but it still had a wonderful flavor. I will definitely make this again.

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ALLICAT1998

Cooking Level: Intermediate

Home Town: Tylertown, Mississippi, USA

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Reviewed: Oct. 13, 2007

Truly amazing!! However, I used whole-wheat spaghetti (12 oz package), minced garlic (in a jar), dried basil, and a bit extra tomato paste. It turned out great and my brother (who doesn't particularly like spaghetti) said it was really good. I used fresh tomatoes, too, and it was GREAT!

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Allison

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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Reviewed: Oct. 7, 2007

I used canned tomatoes since I didn't have any fresh on hand. I also added fresh basil and rosemary right before serving it, and it was delicious. Great concept to play with if you have other fresh herbs to use up as well.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Sep. 4, 2007

I just made this and had to rate it right away. This is fantastic! I didn't have any parm on hand so i omitted it. i was concerned that w/o the cheese it would be lacking in flavor, but it is not at all. I was looking for a recipe to duplicate something that i had at a restaurant and this matches it exactly. (of course at the restaurant it cost $18 rather than the $3 to make it myself!)

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SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 20, 2007

WOW! I used my home grown roma tomatoes and fresh basil from my herb garden and topped it with fresh parsley. Thank you God for my garden and thanks to you for this recipe.

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: May 22, 2007

I thought this was good. My fiance added some sugar to the tomato mixture, which made it a bit sweet, which we both enjoyed. I would definitely make this again.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Apr. 3, 2007

Changed up the recipe just a touch. Added another tblsp of paste, and a few red pepper flakes and a vetetable seasoning a splash of balsamic vinegar. Only used olive oil to cook the tomatoes in. Recipe is a great base. Family loved it.

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brenda g

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Reviewed: Jul. 15, 2006

I thought this was a little bland, but I realized I left out the basil, no wonder! Oh well, it was still good and just the way I like it!

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Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

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Reviewed: Jun. 22, 2006

I had alot of tomatos to use up so I doubled this recipe and hoped it would turn out good! I love the freshness of it and the great taste too!

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casey

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Reviewed: Jun. 8, 2006

I thought that this was delicious and super easy to make. I added some garlic salt and it tasted great. This one is going in my binder of print outs!

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CHAWKINS77

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Reviewed: May 19, 2006

We thought this was just o.k. It needs some added spices to it. I don't think I'll be making this one again. Sorry!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 24, 2006

I've been putting off making this recipe until I could get decent tasting tomatoes from the store. I added a little more garlic, and I also cooked the pasta using the 'Enhanced Spagetti' method from this site. It turned out absolutely perfect! I can't wait to make it again with fresh homegrown tomatoes. Thanks!

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