I see no one has reviewed this lately. I highly recommend you try it. The recipe was easy and fantastically good. I used a bit less oil and olives than called for, as well as way more cherry tomatoes [needed to use up volunteer cherry tomatoes from the yard]. I also added some chopped yellow bell pepper for color. Yummy! Oh yes, go easy on the salt. The olives and Parmesan are very salty already.
This recipe is amazing, my friends and I used to make it regularly when I went over their house and sit down to eat it with a glass of wine. Goes fantastically with some home made garlic bread - toast it with butter and cheese in a toaster oven and eat with the pasta. Delicious!
Delish! With tomato season here this dish was just the thing for a quick, lovely meal. Me, I loved the kalamata olives and the parmesan, did NOT find the dish overly salty at all. Maybe LizAnn used overly salty brands? Anyway, found the crushed pepper the perfect amount of heat and loved the fresh zing of the parsley. Added a ginormous tossed green salad and crusty baguette. Even the picky eight year old gobbled this down.
Did I do something wrong with this recipe? None of my family liked it, and I couldn't even finish mine. Sorry. Wish I had a better review. I have never had Kalamata olives before and did not care for them. I thought there was too much parmesean cheese making it way too salty and I didn't even add the extra salt. Oh well. Maybe the way you make it comes out way better. Mine wasn't even pretty.