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Best Pasta with No-Cook Tomato Sauce
Ingredients
  • 12 oz. linguine
  • ¼ c. olive oil
  • 1 clove garlic, finely grated
  • Kosher salt and pepper
  • ½ c. pitted Castelvetrano olives, smashed and roughly chopped
  • 1 tbsp. capers, drained and roughly chopped
  • 1 c. grape tomatoes, halved (or sliced into thirds if large)
  • 2 large beefsteak tomatoes (about 1 ½ lbs total), stems removed
  • ¼ c. grated Parmesan cheese, plus more for sprinkling
  • ¼ c. flat-leaf parsley, finely chopped
Steps
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