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Tomato-Ricotta Spaghetti
Ingredients
  • 2 pints cherry tomatoes, halved (about 4 cups)
  • 5 teaspoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • 8 ounces uncooked spaghetti
  • ⅓ cup chopped fresh basil
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (2 ounces) ricotta salata cheese, crumbled
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