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Pasta Salad With Summer Tomatoes, Basil and Olive Oil Recipe - NYT Cooking

Date Added: 9/16/2020    Source: cooking.nytimes.com

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Ingredients
  • 2 pounds very ripe tomatoes, coarsely chopped
  • 1/4 cup drained capers or sliced olives
  • 3 garlic cloves, finely grated or mashed to a paste
  • Kosher salt, as needed
  • 1/4 teaspoon black pepper, plus more as needed
  • 1/2 teaspoon red-pepper flakes
  • 1 large basil sprig, plus 1/2 cup torn fresh basil leaves
  • 3 oil-packed anchovy fillets, minced (optional)
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 1 pound short pasta, such as campanelle, fusilli or farfalle

View the full recipe at cooking.nytimes.com

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