This was good enough but not great; not a waste of ingredients and time, but not worth repeating. After my experiences with other one-pan pastas, and reading the comments, I kept the ingredients the same (except for the broth and water) and changed the technique. I cooked the pasta separately in salted water; I sautéd the tomatoes and some chopped onion in olive oil. When the pasta was done, I incorporated some of the pasta water into the tomatoes until it was sauce-like, then added the other ingredients as called for (I did cut the olives in half as whole olives seemed too big for the look of the dish). I served the pasta with the sauce on individual plates with the cheese on top. 2 further observations: the mint seemed to overpower the other ingredients and I would suggest cutting it down. Also I had a lot of pasta left so I'm not sure the sauce would have been enough for the pasta using the method given.
I had hesitations about the amount of liquid boiling down/being absorbed by the time the pasta was done, and sure enough I had A LOT of liquid left. So I strained out the pasta and tomatoes, and boiled the liquid down for at least 10 minutes. It was delicious once I had done that, but glad I didn't wait for the reduction first.
I reduced it to serve 2. Came out great. My husband and I enjoyed it very much. The pasta came out al dente. The tomatoes and herbs added great flavor.
woefully wrong on proportions. Need to increase ingredients 1.5x so as to balance pasta and ingredients. Otherwise pasta with some add ins that sprint through the pasta.
This pasta was delicious. The pasta finished cooking before the sauce reduced to the desired consistency for me, so I pulled most of it out and let it rest in a bowl while the sauce continued to reduce, and then tossed it all back together. It came out great.
I was not sure this would work using Barilla's Gluten Free Spaghetti but decided to experiment. It was delicious; the chicken broth and tomatoes infused the pasta with outstanding flavor. I used fresh mint and oregano from my garden and the mint was especially evident, imparting a fresh spring flavor. I presented the dish as shown in the picture instead of separating into separate bowls before adding the herbs and cheese. I would make a few slight adjustments in the future given that I am using gluten free pasta: Add 1/2 cup less liquid and cook the pasta 1 minute less after crushing the tomatoes. I would also leave out the final 1/2 teaspoon of salt.
Followed the recipe and it turned out awful. The spaghetti was gummy, whole olives and tomatoes, although smashed, were still too chunky and herbs torn up sprinkled on top did not integrate into the dish. It would be so much better to cook the ingredients the normal way, and wouldn't be much more work. Threw most of it out. Didn't want to eat it and couldn't think of a way to save it.