Mediterranean Summer Pasta with Salsa Cruda

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Absolutely delicious and easy. I love that I have almost all of these ingredients on hand at any given time. In fact, the only ingredient I didn't have was enough tomatoes. I only had one tomato, and it was not in great shape so I roasted it and supplemented with sundried tomatoes. This recipe is a keeper and I will most definitely make this again. Thanks, Melissa!

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EXCELLENT ANYTIME! I made this one day when I was feeling lazy. I had some leftover roasted eggplant, so I threw that in with the other vegetables. I used a combination of olives from the olive bar at my supermarket, including Kalamata, pimento stuffed, and a very few sliced garlic Greek olives. I think that having too many types together would "muddle" the wonderful flavor of this dish. Definitely easy, and can be on the table in less than 10 minutes if you prep in the morning or the night before. I adore Melissa's style and her ability to turn anything into an easy affordable meal. I am not always able to find all the ingredings on sale, but when I can, I stock up and then I make her dishes easily and affordability. Thank you, Melissa, for another keeper.

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This was a flavorful and delicious, Tank you Melissa :

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Flavors are wonderful and fresh. Perfect for hot weather. It's a shame that people feel the need to be critical without offering suggestions. Great recipe Melissa!

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This is really just a variation of pasta putanessca, but I guess she is to embarassed to use the word on the show.

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It's a geat recipe,delicious...will make it over and over

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Great summer flavors all blended into this delicious pasta dish. Made w/store bough home made pasta. Definitely a keeper for summer outdoor eating.

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Excellent will make over and over!! Made the sulsa in the a.m. and left on counter all day (it's Feb. & cold here the salsa marinated and was soooo goooodddd. Got home at 6 and threw in pasta and 5 mintues later we were ready to eat. Pasta was warm so wasn't really a "cold" summer dish. Bought olives at olive bar already in evoo & red peppers so just added more evoo to the "juice" that was left in the olive tub to make the1/4 cup and didn't add additional red peppers. I did all the recipes in this show so also had crustini w/mock mascarpone and red peppers along with the pasta. I do not particularly like tomato based sauces so this was right up my alley. LOVED LOVED LOVED it. Will make this over and over. THANK YOU FOR THIS EXCELLENT RECIPE. Very easy and NOT time consuming at all. Waiting for you when you get home.

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Great recipe! We have had it numerous times this summer. The only thing I did do (per family request was to use a lighter olive oil as opposed to EVOO. The great part is that not only does it taste great but with only having to cook the angel hair pasta 3-4 minutes your kitchen stays cool on these hot summer nights.

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It doesn't get any better than this recipe! Melissa has done it again! My family adores this and when I make it, I cannot keep them out of the kitchen! Love!