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Ingredients
  • 1 pound cherry tomatoes, halved
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup minced shallot (from 1 medium shallot)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove, grated
  • 12 ounces uncooked casarecce pasta
  • 4 (½-ounce) prosciutto slices
  • 3 oil-packed anchovies, finely chopped
  • ½ cup thinly sliced fresh basil
  • ½ cup coarsely chopped Castelvetrano olives
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons drained nonpareil capers
  • Fresh basil leaves, for garnish
  • ½ teaspoon cracked black pepper, for garnish (optional)
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