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Gemelli With Tomatoes, Olives, And Ricotta

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Gemelli With Tomatoes, Olives, And Ricotta

Ingredients

  • coarse salt
  • 8 ounces gemelli (or fusilli or penne)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 10 sun-dried tomatoes in oil, drained
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons salt-packed capers, rinsed
  • 2 garlic cloves, coarsely chopped
  • freshly ground pepper, to taste
  • 1/2 cup grape tomatoes, quartered
  • 1/3 cup kalamata olives, pitted and halved
  • 1/3 cup fresh basil, torn
  • fresh ricotta cheese, for serving
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