Pasta alla Formiana

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Very easy to make and great flavor. Did not line sides with tomatoes, used a jar of marinated artichoke hearts for another layer of flavor, had a little swiss, a little cheddar and grated some parm., mixed together and topped. Also used the Cento brand of Italian style tomatoes. Will make this again and again. Used half the dried oregano.

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It is a Very Cool Dish.. Vibrant Tomatoes and Tons of Oregano.. It is So Easy you Don't Even Need to Boil the Pasta..

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I made this last nite for me & my hubby. I used a combo of herbs (italian seasoning, basil, fresh rosemary, dried onion flakes instead of just oregano, two cloves of garlic and I sprinkled a combo of parmesean, romano and asagio cheese on top. I highly recommed putting a cookie sheet under as it did drip like a reviewer commented. The pasta cooked all the way through and it had an intense tomatoe flavor. I served it with garlic bread. Very tasty and easy!

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Why change a recipe then criticize it ...stick with the plan or don't knock it

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YUM!! I have made this twice. First time followed recipe precisely, loved it. Second time, I added diced portabella mushrooms 1/8 c fresh oregano and 1/8 c dried oregano. I love the second way best.

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AWESOME!! It was very simple to make and it was great. I ate leftovers for a week. My favorite pasta dish.

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I read the reviews and made some adjustments, but still I found it hard to eat. I believe, a good recipe should be followed and should taste good without alot of changes. A change here and there is fine for your own taste, but this one was way off. I cut the oregano in half. My beefsteak tomatoes were very ripe and tasted great, being homegrown. Added a little cheese on top and still, all I could taste was a strong, tomato flavor, strong oregano flavor and the worst thing was the taste of very starchy cooked pasta. It looked good, just didn't taste good. If I ever made it again, which I doubt, I would have to make so many more adjustments and cook the pasta first. Sorry, this was a disapointment.

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So good and so simple! Will definitely make this again for a low-stress dinner party. Makes awesome leftovers too! Giada is a genius!

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Good and so easy. Changes: 1. Used a 14.5 oz can of diced tomatoes; put in food processor. Filled can about 2/3 full with a spaghetti sauce we like (Newman's Own Fire Roasted Tomato and Garlic. Filled rest of the way full w/ some water b/c Giada talked about how the pasta needs the liquid of the diced tomatoes. 2. Only used maybe 2 Tbsp oregano, as the spaghetti sauce already had seasonings. 3. Only cooked for about 50 min. 4. Topped with freshly grated parmesan and mozzarella and stuck it in for 3 min (on 400 degrees, though b/c I was roasting some asparagus. 5. Followed instructions and put tomatoes on bottom of pan, but next time, think I'll only do sides and top. Bottom tomatoes don't get crispy (as you can imagine, and I don't think they added anything great. BUT maybe if I hadn't used premade spaghetti sauce, the flavors would have been simpler and the bottom tomatoes would've been a good touch, who knows.

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Loved the fact, no meat,really easy and filling. But I also agree that the amount of oregano was too much, will cut down next time and add some cheese on top. Thanks