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Two-Cheese Fusilli with Marinated Tomatoes
Ingredients
  • 4 cups chopped tomatoes (1½ pounds)
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 8 ounces whole-wheat fusilli
  • 1 cup finely diced fontina cheese
  • ½ cup whole-milk ricotta cheese, at room temperature
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • ¼ cup thinly sliced fresh basil
  • Freshly ground pepper to taste
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