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Pasta with Roasted Tomatoes, Capers and Olives

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Five spoons Marlene N. from Abingdon, MD on 6/30/2003 7:38:00 PM

We found this recipe to be very good. I, however, did add one small zucchini and some green pepper (maybe 1/2 cup). Also, since you did not give a temperature to bake it at, I baked it on a low temperature of 300 degrees which did take it a little longer. As, as another reviewer suggested, I would crush the tomatoes the next time. Cook and enjoy!!!

Five spoons Anonymous on 4/15/2002 2:07:00 PM

It was fabulous. Will make over and over!! Easy to do as well.

Five spoons S.G.R. from Natchitoches, LA on 10/8/2001 9:38:00 PM

We really like this dish so much so that I have made it three times. I did use canned Italian tomatoes and whole wheat noodles.

Five spoons Anonymous from Oklahoma on 7/20/2001 10:10:00 AM

Family loved it!

Five spoons Linda from Westerville, OH on 7/18/2001 8:10:00 AM

Awesome flavor and quick! I used fresh tomatoes and roasted then in oven then added them. Wow!

Five spoons Anonymous on 7/18/2001 3:27:00 PM

This recipe is easy and delicious. I had to guess what temperature to roast the vegetables. It isn't stated in the recipe. Next time I would chop the tomatoes.

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