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Total Reviews: 11
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By jsal1972
Deep South Texas
on May 01, 2011
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I love this recipe for its simplicity. It's utterly light and delicious, very easy to make. I've made this twice-once with canned tomatoes and once with fresh tomatoes. I prefer the taste that the canned tomatoes imparts on the dish as a whole, maybe it's the acidity it provides. It was easy enough to make with fresh tomatoes. I boiled the tomatoes until they started to split, quickly pulled them out of the water and simply peeled off the skins. I used canned olives as well. I paired it with some garlic rubbed french bread and ceasar salad. Very delish!!! My family especially loved it because they don't care for marinara sauce with their pasta. It's so good that I'm making it for a 3rd time today :