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Showing 1-5 of 5
on April 13, 2012
Simplicity rules! Even though I made a few changes, I believe I kept in the spirit of the recipe, with a simple yet satisfying result. Because I love garlic, I used about 5 cloves, which I minced and cooked until golden, about 2 minutes. I wasn't sure from the directions if I was to leave the cloves whole (and pick them out later?) but I went with the traditional methode. Instead of whole tomatoes, I used a 28 oz. can of chopped San Marzano tomatoes. Obviously, using a superior tomato product is key here. I then followed exactly as posted. I did not find this especially spicy, given the small amount of red pepper flakes. I served this over some mostaccioli pasta and enjoyed every last bite! Made for Spring PAC 2012.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 26, 2011
It doesn't get much easier than this. It's a really fast and delicious pasta sauce. I loved the spiciness! I will definitely keep this recipe for whenever I want a quick cooking pasta sauce. Thanks!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 01, 2010
on April 12, 2013
on October 02, 2012
Serving Size: 1 (140 g)
Servings Per Recipe: 4