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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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Ingredients:
12 ounces penne pasta
1/3 cup extra virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 lb tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 and 1/4 cups grated Parmigiano cheese, divided
Directions:
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- Cook pasta in large pot of boiling salted water until
'al dente'.
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- Drain; return to same pot.
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- Meanwhile,
heat olive oil in large skillet over medium-high heat.
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- Add garlic; sauté 30
seconds.
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- Add broccoli rabe, anchovies and crushed pepper; sauté until
broccoli rabe is crisp-tender, about 5 minutes.
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- Add tomatoes and 1/4 cup
basil.
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- Add vegetable mixture and lemon juice to pasta; toss
to coat.
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- Transfer pasta to large bowl.
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- Add remaining 3/4 cup basil and
3/4 cup cheese; toss to blend.
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- Season pasta to taste with salt and
pepper. Serve, passing remaining cheese. Serves 4.
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