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Fusilli with Raw Tomato Sauce
- 3/4 cup (or more) extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons red wine vinegar
- 4 1/2 pounds plum tomatoes, halved, pulp discarded, flesh cut into 3/4" pieces
- 3/4 cup (packed) fresh basil leaves, torn
- Sea salt and freshly ground black pepper
- 1 pound fusilli (spiral-shaped pasta)
Directions:View on Bon Appetit
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