Excellent and easy pasta dish, appropriate for a weeknight vegetarian supper. I served this with a salad. I usually like my pasta with lots of sauce. Well, this didn't have so much but was good anyway. I used a combo of sundried tomatoes and roasted tomatoes from the antipasto bar at the market as well as kalamata olives (love them). I tried to rinse off as much oil as I could, and substituted the oil called for in the recipe with vegetable broth and red pepper. BF had seconds, a sure sign of a hit! Thanks very much.
DH and I made this pasta yesterday for lunch. We loved it! Excellent flavor and easy to prepare. We added a pound of cooked shrimp to the pasta, which was very tasty. We made our own chili oil by mixing a minced thai dragon chili pepper from the garden with olive oil. Also made our own pesto for the dish and had to subsitute spiral twist noodles for bowtie. Loved the mix of the sundried tomatoes, rosemary, and kalamatas. Yum! We will definitely make this recipe again. Thanks, Vicki!
This was fantastic! I followed the recipe exactly but left out the rosemary since we don't care for it. Even my 2 year old daughter loved it. I didn't have any chili-flavored olive oil so I made some using extra virgin olive oil and mixing it with concentrated red pepper paste. MMMM....good!
This one was so good!!! I love the heat the heat the chili-oil gives it. I also added some fresh oregano from my herb garden and garnished it with some feta. I think there will be a fight for the left-overs tomorrow! Made for ZWT 4 by a Jefe de la cocina.
ZWT4: Flavor-packed pasta!! DELICIOUS!!
We enjoyed this without the olives (son dosen't like them) And also extra parmesan. Will make again!
Absolutely the best quick pasta I have ever made. I had the ingredients on hand which made preparation easy. This pasta is very flavorable. I served it with Easy Garlic Pepper Chicken. A great meal.