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Roasted Tomato Pasta Puttanesca
  • 12 oz. dried thin spaghetti
  • 2 pints cherry tomatoes (or grape tomatoes)
  • 5 tablespoons extra-virgin olive oil (divided)
  • Salt and pepper
  • 6 cloves garlic (sliced)
  • 4 anchovy fillets
  • 2/3 cup Kalamata olives (pitted and roughly chopped)
  • 3 tablespoons drained capers
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons fresh Italian parsley (chopped)
  • 3 tablespoons basil (julienned)
  • Grated Parmesan cheese
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