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5

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Total Reviews: 11

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  • on February 20, 2012

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    This recipe beats any restaurant version of this dish. I follow this one to the letter and I am always pleased with the outcome. Don’t freak out if you don’t care for the anchovies. “Put them in” you will thank Gabriele for it.
    Nice, simple, tasty.

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  • on January 22, 2012

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    SO GOOD! I didn't boil tomatoes, I roasted them in olive oil for a smokier charred flavor. Then added rendered pancetta and also frozen peas. Very colorful and delicious!!! Simple dish but BIG on flavor.

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  • on December 21, 2011

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    MMMMMMMMM!!!! Deliciooooooooooso....=D

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  • on September 28, 2011

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    Very good!

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  • on September 25, 2011

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    5-stars! super easy to make, and super delicious. the anchovies infused in the olive oil makes the dish really tasty, if a bit salty, so no need to salt anything... the red pepper flakes give it a nice bite. i used thin spaghetti pasta, which worked really well and soaked up a ton of flavor. great dish - i will do this many more times.

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  • on September 22, 2011

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    I've made this recipe a 100 times. Being Italian I have never, ever heard of or would think of putting salt in this recipe except for the pasta. The capers, olives and anchovies are salty enough. There is also salt in the water to boil the pasta. Why would anyone think to add more is beyond me. The tomatoes are a lot more work than is needed and a can of Italian tomatoes is even better. I hate all that handling of the tomatoes and I hope they would use plastic gloves in doing so. Prep and cook time is more like 20 minutes. Italian Sicilian Olives (wrinkly kind is even better although not specified in their recipe. And are also salty. Linguine is the pasta to use.

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  • on July 09, 2011

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    This was so quick and easy!!! We loved it!! I'll make this again for sure!!! It's simple ingrediants that mke this such a great dish!!

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  • on June 18, 2011

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    So good! Easy, tasty and not too filling. I love pasta but find red/alfredo sauce to be a bit heavy sometimes. This is the solution. I was leery about the anchovies as I didn't want it to be overpowering but they were perfect!. The chunks of tomatoes, the salt of the olives and the great garlic flavor are a perfect combination for the pasta. Served with some whole wheat toasted bread and a good wine, you have a great dinner! Enjoy it!

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  • on May 11, 2011

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    I cook as hobby and my sons are the best critics in the house, after making this dish here the outcome.I had a small dish then left the house for one hour, I came back and it was all gone. Thumbs up on this dish it will become a regular meal in our house. Being Italian myself it’s extremely important that I cook authentic dishes,"Awesome".

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  • on May 08, 2011

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    This was a delish dish! I left out the olives ( I knew my kids would pick them out. This was my 1st time making it and they loved it! I added some fried capers on top and now my son loves them. I will definitely make this again with olives for my friends.Love it !

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