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Orecchiette with raw tomato sauce
- 500 g red and yellow cherry tomatoes, quartered
- 150 g black olives, stoned
- 6 anchovy fillets in oil, drained and finely sliced
- 1 clove garlic, finely sliced
- extra virgin olive oil
- 400 g orecchiette pasta
- 1 sprig fresh marjoram, oregano or thyme, leaves picked
Directions:View on Jamie Oliver
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