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Pasta Sciue Sciue
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

12 Oz Central Market Pasta di Gragnano Spaghetti alla Chitarra
1 Pt champagne tomatoes
1 cup(s) loosely packed basil
1/4 cup(s) olive oil
2 cloves garlic, chopped
1/4 Tsp red chili flake
1/4 Tsp dried oregano
1 Tsp sea salt
1/4 cup(s) Parmesan cheese
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Cook pasta in a large pot of boiled salted water until al dente.
Cut tomatoes in halves or quarters. Finely chop the basil leaves.
To make sauce: combine olive oil, garlic, chili and oregano in a large-sized pan over low heat. Gently warm through until garlic "flutters" in the oil. Turn up heat to high, and immediately add tomatoes and sea salt.
Cover pan and cook 2-3 minutes, giving everything a quick toss once or twice, until tomatoes are soft and juicy.
Drain pasta and add to the sauce pan. Add remaining basil leaves and quickly toss. Serve on warm plates with an extra swirl of olive oil and freshly grated Parmesan.



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