Oh yum! This was a tasty, easy recipe that made for a lovely summer supper. I subbed bow-tie pasta instead of linguini. After 8 years of being posted, I'm glad I found it - thanks, Paula!
Wow! This dish is one of the reasons why I could eat pasta everyday. I misread the ingredients, thought it was 1-2 tsps of crushed red pepper, so I used 1 teaspoon instead of 1/2. Turned out great! Can't wait to try this with fresh tomatoes instead of canned. Made for ZWT5
Lovely Mediterranean flavored pasta with all my favourite things in it. Yum!
Insanely delicious! I have always cooked pasta using rich white buttery or garlic sauces so switching to more of a tomato base was new. The flavor is so rich and delicious! This tastes like a gourmet dish... something from a famous Italian restaurant! I used sun dried tomatoes packed in olive oil, and replaced the shallots with chopped red onions. I will definitely make this again. Thanks so much for sharing this.
Mean Chef, this dish exceeded my expectations. I added a bit more feta and served it over lemon pepper pasta. The fresh basil from my garden took it over the top!
Simple to make and delicious. I made no changes. Next time I'll add some white pepper to add to the heat.
Terrific combination of flavors! I added (even) more garlic than called for, and more red pepper as well. For my part of the recipe, I used green spinach fettuccine, but used regular for DH. We loved this--very Mediterranean flavors. Thanks Mean!