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Pasta al Pomodoro
- 12-16 ounces pasta, boiled according to package directions
- 3 tablespoons olive oil
- 6 medium cloves of garlic smashed and roughly chopped
- 4 large vine ripened tomatoes, peeled and chopped
- 1-2 teaspoons salt
- basil leaves, julienned
Directions:View on PBS Food
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