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Summer Tomato and Basil Spaghettini

Summer Tomato and Basil Spaghettini Recipe

  • 2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
  • 1 cup pitted Niçois or Kalamata olives, halved
  • 8 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced fresh basil leaves
  • 1/3 cup chopped shallots
  • 1 cup coarse fresh breadcrumbs made from crustless French bread
  • 1 pound spaghettini
  • 1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
  • Fresh basil sprigs
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