This was a huge hit in my family as well. However, I added a whole pound of spinach, additional olives and a jar of sundried tomatoes with herbs because i too felt it needed a bit more sauce.
This was a great dish! I had to feed 5 so I used 2 cans of tomatoes and a lb of pasta (rigatoni). I didn't have parsley so I added fresh basil. I also added some red pepper flake for a kick. Absolutely a keeper!
Great dish! I used regular olives and fresh tomatoes because that is what I had. My 12yo had two helpings and is planning to take the leftovers for lunch tomorrow! Reviewed for the Veg*n Recipe Swap.
Really yummy! The only thing I did different is to use fresh cherry tomatoes, cut in half. Sundried tomatoes and/or feta would also work well this dish too. Thanks, Kumquat!
This was delicious! I followed the recipe 'almost' exactly, only making a few minor changes. I used 8 ounces of whole wheat 'rigatoni' because that's all I had on hand. I think I would have preferred it with penne' as the recipe suggested. . My DH, who loves kalamata olives, asked me to add more than the recommended 1/2 cup...I added about 3/4 of a cup. I like kalamata olives but not as much as my DH so I felt 3/4 of a cup was to much but he thought it was fine. I used a 10 ounce bag of spinach. The only change I would make to the original recipe would be to double the sauce because I prefer a lot of it. Thanks for sharing this recipe Kumquat, I will definitely be making it again.
We loved this simple-to-make low fat/low cal meal. It was both filling and delicious! Thanks for sharing!