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Ingredients
  • 2 pints (4 cups) cherry/grape tomatoes
  • 8 ounce block feta cheese, drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon red pepper flakes (optional)
  • salt and pepper to taste
  • 8 ounces pasta (gluten-free for gluten-free)
  • 3 cloves garlic, minced/grated
  • ¼ cup fresh basil leaves, thinly sliced
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