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  • Pasta alla Cruda
    Recipe contributed by Vincenzo Chierchia
    • 500 grams (1 pound + 1.65 ounces) of pasta (mezze penne rigate)
    • 400 grams (little over 14 ounces) fresh tomatoes
    • 4 tablespoons of extra virgin olive oil
    • Salt to taste
    Get a pot and fill it with water. Bring the water to a boil. Get the fresh tomatoes, wash and put them into the boiling water. Let cook for 5 minutes, add salt to taste. Get fresh tomatoes out of the boiling water, and put the pasta (I prefer mezze penne rigate) into the pot, add salt to taste. While pasta is cooking, peel tomatoes and smash them in each dish. Once the pasta is cooked drain and pour it in the dishes. Add olive oil on top and serve warm. Serves 4 people. Buon appetito.

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