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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup olive oil
- 1 lb. rigatoni (or penne pasta)
- 56 oz. tomatoes (whole, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick)
- ground black pepper
- coarse salt
- 1/2 cup parmesan reggiano cheese (freshly grated)
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