By Sandra Silver on May 06, 2001
"This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes!"
Serving Size: 1 (198 g)
Servings Per Recipe: 4
"Most fine. I rinsed the green olives to get some of the salt out, and used a 14oz can of tomatoes: it being that time of year. This was the first time I have ever tried pecorino cheese, and it turns out to be made from sheep’s milk. But, hey, Italian sheep. My wife found pecorino to be too strong for her taste, however, the rest of us loved it. Next time I will have some parmesan out too. A fast, easy to make pasta, worthy of a restaurant."
"This has to be one of my favourite pasta recipes, simply because it's very simple, non-greasy, light, and absolutely yummy! I had to substitue the parmesan cheese with mozarella, but that didn't make much of a difference. One good variation is to substitute capsicum for olives. Use 1 capsicum for every 4 olives, and chop them finely. You might have to saute the tomato-capsicum mixutre a little while longer for the capsicum to cook, or you can saute it just enough for the nice crunchy feel :)"
"I made this for DH and I, and based on another's review, I added a couple dollups of tomato paste to give the sauce some stick. I love the taste the olives bring out and will be making this in the future."
"I dislike the fact that there is nothing to hold the pasta and "sauce" together. The "sauce" doesn't cling to the spaghetti. I find myself trying to swirl pasta while spearing chunks of "sauce". I'd do this with smaller tubular pasta to catch the "sauce"."