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Penne with tomato, basil, olives & pecorino
- 750 g pomodorino tomatoes
- olive oil
- sea salt
- freshly ground black pepper
- good-quality balsamic vinegar
- 500 g penne
- 200 g black olives, stoned and halved
- 1 small bunch fresh basil, leaves picked
- 1 chunk pecorino cheese, to serve
Directions:View on Jamie Oliver
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