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  • Tagliatelle al Pomodoro Fresco
    Recipe contributed by Vincenzo Chierchia
    • 250 grams (8.8 ounces) of chopped fresh tomatoes
    • 30 grams (1 clove) of whole garlic
    • 25 cl (4 tablespoons) of genuine olive oil
    • 500 grams (1 pound + 1.65 ounces) of tagliatelle
    • Basil
    • Salt
    Pour chopped tomatoes into a mixer, and let it work for 3 minutes. Get a pot, fill it with water, light fire and bring water to boil. Put pasta into boiling water and salt it. Put the cream of the fresh tomatoes into a dish, add garlic, basil and olive oil. Once pasta is cooked, drain and put onto the tomatoes cream. Mix and serve. Buon appetito. Serves 4 people.

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