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    Jan 2006
    Raleigh, North Carolina
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    Default Rotini with Tomatoes, Mozzarella, and Basil

    Rotini with Tomatoes, Mozzarella, and Basil
    2 1/2 lb tomatoes, coarsely chopped (can used canned)
    1/4 lb mozzarella, diced
    1/2 cup olive oil
    2 garlic cloves, chopped
    1 tbs basil
    5 anchovy fillets, chopped or 1 tbs capers if vegetarian (both are optional)
    1/8 tsp oregano
    salt and pepper to taste
    1 lb pkg rotini
    Place all ingredients, except pasta, in a serving bowl. Mix the sauce thoroughly then leave it to marinate for at least 1 hour and up to 3 hours at room temperature to develop the flavors. Cook the pasta according to directions. Drain and add to the bowl with the sauce, tossing everything together. Serve immediately. 4 servings = about 860 calories.

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