I wanted to like this recipe because I love oil-cured olives but even with their salty zip, the pasta was pretty bland.
The oil cured olives really make this dish! I found mine at Whole Foods in the olive bar as "sun-dried olives". These have WAY more flavor than regular old canned black olives. I boiled my sauce down a little bit longer since another reviewer noted it was too runny. Overall, we loved it (and my boyfriend sprinkled a little crispy bacon over the top).
I have cooked MANY Cooking Light recipes and I am almost always very pleased. But this one let me down. The sauce was very uninteresting and could have been a little thicker. I added a small amount of cornstarch at one point to help with thickening towards the end. Very little flavor. Won't make again.
This recipe is delicious!! Use fresh pasta found in the refrigerator section and opt for the best canned tomatoes your store has.
This sauce was okay. It lacked depth. We called it "pink sauce" and my 3 year old loved it. I served it with a kale salad.
carolw This is a very easy and quick dish. It is delicious. I always add more garlic and basil than the recipe states and it turned out wonderful. I also used the fire roasted tomatoes.
This is going to be added to my standbys. It was delicious and easy to make.I added chopped onions and I pan fried 2 cubed chicken thighs seasoned with onion and garlic powder and 2 sliced italian sausage links and added them at the end. I added a can of chopped black olives, drained, since I didn't have the type called for on the recipe. Next time I will definately add mushrooms as that was the only other thing it needed.
We thought this sauce was fantastic. I may have used a little more than 3 tablespoons of garlic and I put the sauce over spinach and cheese ravioli but other than that it was as written. The sauce is a real keeper, I will be bathing all kinds of pasta in it.
The sauce was runny when we served it right away, but the next-day leftovers easily absorbed all of the extra liquid. If you are planning to serve all 4 servings immediately, I would recommend only putting in 1/2 cup of reserved pasta water. We also wanted more veggies, so we added 1/2 c chopped onion, 1 c sliced mushrooms, and 1 c peas. We also omitted the olives - personal preference.
Really easy and very good. The only thing we changed was to prep the sauce while the pasta cooked so that the tomatoes were ready for the hot water when the pasta was ready to be drained. Served with salad and red wine.