Reviewed: Jan. 19, 2011

This was very good, I used anchovy paste instead of the fillets and omitted the olives at my husbands request. Next time I will add some chicken because my hubby couldn't believe there was no meat in the dish.

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8 users found this review helpful

Reviewer:

Lyndsay

Cooking Level: Expert

Living In: Round Rock, Texas, USA

Reviewed: Jan. 17, 2011

Did not follow recipe exactly, but used all ingredients (different proportions). Did not push chopped tomatoes through a sieve, but added them near the end, just to warm through. Really tasty and will make again! It made for a quick, delicious weekday meal!

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6 users found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Living In: Burnaby, British Columbia, Canada

Reviewed: Jan. 9, 2011

Excellent! My husband doesn't like olives but even he couldn't resist this dish...highly recommended!

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5 users found this review helpful

Reviewer:

jessicalee

Home Town: Hershey, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 2, 2011

The first time I made this I forgot the tomato paste and my family LOVED it. The next time I added the tomato paste and they didn't like it quite as much. The tomato paste gives it a slightly sweet, marinera-like flavor so now I leave it out. I also don't bother with the sieve--I just blend 4 or 5 tomatoes and use that. It's a regular in our house now. Thanks for sharing this.

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7 users found this review helpful

Reviewer:

fionabridgetperez

Reviewed: Dec. 31, 2010

This was excellent, in fact, much better than my husband and I expected. I used the whole can of anchovies and served it over linguini...perfect!! I doubled the recipe but did skim oil off the top before serving. I will not double olive oil next time. I am Italian and have never had this dish before. I usually drown my pasta with sauce, but not this dish. It is much better to "just top it" with the sauce. Excellent!!!

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9 users found this review helpful

Reviewer:

mountaintopmama

Reviewed: Dec. 30, 2010

I didn't like it AT ALL and I am Italian and usually love capers, olives, and all things briny. Not this. Calls for WAY TOO MUCH EVOO, use half like 1/4 cup. Also the sauce recipe will leave you with leftovers, so make extra pasta. Tasted fishy :(

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6 users found this review helpful

Reviewer:

KissTheChefette

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

Reviewed: Dec. 29, 2010

I also added sun dried tomatoes. I think I'll use plain olives next time as I thought this tasted a little too much like brine. Not a hit at all with the kids but the adults enjoyed it.

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5 users found this review helpful

Reviewer:

Toosie

Reviewed: Dec. 18, 2010

Loved this - really good and spicy, and not hard! I used Pom chopped tomatoes and didn't bother sieving them, just tossed them in, sauce and all; worked out fine. Don't be scared of the olive oil. Makes the finished sauce nice and lush. Next time, I might try adding the whole can of anchovies, so it doesn't go to waste, but all in all - we'll definitely make this again, thanks so much!

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11 users found this review helpful

Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Dec. 13, 2010

Loved it! Doubled the recipe so that we could have left overs the next day. Used a can of crushed tomatoes and a can of diced tomatoes. Used the entire can of anchovies because I love the taste and used 3/4 cup olive oil instead of 1 cup. Perfection! Will definitely make again. :-)

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4 users found this review helpful