Very good. I served this to my children and their spouses. My son in law texted a "thank you for a great dinner." Must be a 5* . LOL
Very good! I cut the recipe in half to serve 2 people.
I cut 2 chicken breasts into bite-sized pieces & cooked them in the olive oil before adding a 14.5 ounce can of whole tomatoes that I also chopped up. I didn't have any fresh tomatoes on-hand. Served this with a green salad with a balsamic vinaigrette & a bit of freshly grated parmigiano reggiano, for a fantastic dinner.
I wanted mine a little more saucy, so I used a can of Basil and Garlic diced tomatoes along with roasted chicken breast with whole wheat pasta. Absolutely amazing, and something I could eat warm or cold.
This was great! I used halved yellow cherry tomatoes and plum tomatoes. The cherry tomatoes kind of disappeared into the sauce, so next time I will definately load up on the tomatoes. I also used spinach fettachini for this. Next time I will probably use a white pasta, because the green pasta and balsamic kind of made for an odd colored pasta combo. I will also not use grated parmesan next time. I think shaved parmesan would be much better with this. The grated parmesan and balsamic combined to look a little displeasing, but it tasted fantastic!
I have unknowingly been making this recipe when I modified "Better than Olive Garden's Pasta Pomodoro" to include a lot of balsamic vinegar. I love it so much that I make it at least once a week! With this recipe the fresher, the better!
IT was good but the Balsamic was a little strong, we all ate it but didn't enjoy it. Maybe I am not a big balsamic fan.
This was good, but not spectacular. It wasnt bursting with flavor, but I would probably make again when I am rushed for time!
I loved this! So easy and fresh tasting. I think my tomatoes were a little on the small side, so next time I'll use more tomatoes or less pasta, but overall the flavor was wonderful and the leftovers were even good cold!
I had a similar dish at a restaurant and was hoping I could find something like it to make at home - this did the trick! We added two sliced, grilled chicken breasts to the sauce just before adding the pasta. I only used 4 roma tomatoes b/c that's all I had on hand. Next time I'll try using 6. Thanks!
So fast, easy, and tasty! I scaled the recipe down for two and used 2 tomatoes -- I only wish I had used more tomatoes, as others in the comments suggested. I did also simmer with the cover off and it was a great thick chunky sauce. It came out fantastic with some penne. SECOND TIME: This time I made it with canned diced tomatoes, which were surprisingly good and actually much juicier than the fresh tomatoes. Again, I scaled it for two people and used 1 can of diced tomatoes. I also added significantly more balsamic vinegar, about twice as much, which gave it more of a punch.