Reviewed: Mar. 23, 2006

I tried this recipe and loved it. The fresh tomatoes falvour just enhanced the garlic. I also added mushroom and it was just divine!

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Tessa G.

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2006

This is so delicious. I followed the advice of some of the other users and increased the garlic by a clove and decreased the olive oil. It was absolutely fabulous. I will make this again and again.

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Nickytababy

Cooking Level: Intermediate

Living In: Prince George, British Columbia, Canada

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Reviewed: Nov. 1, 2004

OK use more garlic less tomato

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TEDDYBEAR5

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Reviewed: Sep. 3, 2004

This is probably one of my favorite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the flavor is just something you can't get out of a can. Use a good olive oil. Fresh garlic. I always use dried basil but I'm sure fresh basil would be great too. I also sometimes splash in just a little bit of sweet balsamic vinegar (about 1/2 - 3/4 tablespoon). It really gives this dish a unique flavor. I absolutely love this one. It is so light and delicious. Thanks so much. :)

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NATALIESHD

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Reviewed: Jul. 19, 2004

I will make this one again. Took about an hour to make, but it is healthy and delicious. I added some zucchini to snazz it up a bit. It was pretty good! Thanks for the recipe.

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Beanie76

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Reviewed: Jul. 8, 2004

This was great. I did increase the garlic by a tablespoon, and reduced the olive oil. I also added diced onions to the garlic, and a few mushrooms. will definitely make again! Thanks for the great recipe!!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Apr. 5, 2004

After reading the reviews, I expected more. Still quite good though.

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MEGMYERS

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2004

Eh, this was just so-so. I think it could have used a few more spices... maybe some more fresh basil, oregano, red pepper seeds. Overall, very easy recipe. I might make again and add a few more things. Served with the easy pepperoni bread for a great dinner!

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CareyLee

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Jan. 28, 2004

Thank you Alma Lou for this great recipe. I really enjoyed it. I added in a few shrimps left over from our previous meal and it was really, really good. Will definitely make it again.

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CACAHUETE

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Reviewed: Mar. 20, 2003

Even though this recipe seems very time-consuming by peeling and dicing 2 pounds of tomatoes I bookmarked it anyway, figuring somehow I'd get around it. I did. I used 2 cans of Del Monte diced tomatoes already seasoned with basil, oregano and garlic and drained them before adding to the skillet. I also used 1/2 tbsp of dried basil instead of 1 tbsp of fresh. The meal wasn't bad, but I didn't think it was great. My husband liked it more than I did. I will admit that my shortcut methods probably made it less delicious. Still, it was quick and easy to make. I may make it again (still using my shortcuts) if I'm in a hurry for dinner.

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Creed

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Reviewed: Feb. 5, 2003

This is great.. I've made it three times in as many weeks. I do use extra garlic (about 6-8 cloves) and extra basil (because I use dried). I also use a lot less olive oil and parm cheese because it just isn't necessary to use so much. I've also made it with grilled chicken and crushed red pepper and that is wonderful too.

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MARY MOON

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Reviewed: Dec. 29, 2002

This is delicious and SO SIMPLE. I always think that the more ingredients something has, the better it is...so I was reluctant to try this. But, I decided to give it a go based on the great reviews it received. YUM!! I must say, it's absolutely delicious. I used about 5 cloves of garlic and less olive oil as others recommended. Try it, it's so simple but SO GOOD.

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NICOLLEJ30

Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA

Living In: Edwards, Colorado, USA

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Reviewed: Oct. 22, 2002

This was wonderful & easy to make. I only had 2-big tomatoes so I used a can of stewed tomatoes also. Next time I will use more garlic & less olive oil.

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JGARRISON78

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Reviewed: Aug. 27, 2002

This was delicious! I think that I had a definite advantage using garden fresh tomatoes - they have SO much more flavor than the store bought tomatoes! I also doubled the garlic and laid off of the olive oil - it really doesn't need so much. I tossed it with garlic and parsley fettuccini and it made for a very healthy, easy and delicious dinner.

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Shelley W

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Reviewed: Oct. 21, 2001

Amazing recipe... can never get enough of the simple tomato pastas, and this one stands out as one of the best I've seen!

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Anu

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Reviewed: Jun. 11, 2000

This was so delicious! Since I didn't have any tomato paste on hand, I used a lot of Prego spaghetti sauce instead. The garlic was perfect... it made the pasta taste better than some dishes I've had at restaurants!

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