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Pasta and Rice Bon Appetit
Pasta 3/1/1988


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Servings: 2 servings (double, triple it!)

pound linguine
cup plus 2 tablespoons extra-virgin olive oil
1/3 cup chopped fresh parsley
cup finely chopped sun-dried tomatoes
1 tablespoon tomato paste
1 garlic clove, minced
teaspoon dried red pepper flakes
Salt and freshly ground pepper
Parsley sprigs
Whole sun-dried tomatoes
Freshly grated Parmesan cheese

Cook pasta in large saucepan of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Return to same pan. Add next 6 ingredients. Season with salt and pepper. Toss over medium-low heat until warmed through. Transfer to plates. Garnish with parsley and whole sun-dried tomatoes. Sprinkle with Parmesan.

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