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Fusilli with sun-dried tomatoes


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For 4 people:
400 g fusilli
8 dried tomatoes in oil
2 cloves of garlic
1 sprig of rosemary
extra virgin olive oil


While cook the pasta in abundant salted water, chop the garlic and rosemary needles.

Aside from chop the dried tomatoes in oil.

Briefly saute the chopped rosemary and garlic in a little oil, being very careful not to burn. Add the chopped tomatoes and pasta cooked al dente and drained.

Stir well and serve with a sprinkling of freshly ground pepper.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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