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Print this Recipe    Chile Tomato

Pasta with Fresh Chile Pepper and Tomato Sauce

8 ounces dried or 12 ounces fresh fettuccine or linguini
10 Italian plum tomatoes, quartered
1/3 cup good olive oil
3 cloves garlic, chopped
1 teaspoon oregano or 2 teaspoons fresh
2 small fresh chiles, chopped
salt and pepper
grated Parmesan cheese

Cook the pasta in boiling salted water. Heat the olive oil in a
large skillet, then add the tomatoes, garlic, oregano, chile peppers,
salt and pepper. Saute over medium heat about 5 minutes or until
tomatoes are softened but still hold their shape. In a warm bowl,
combine sauce with hot drained pasta and toss together. Serve
immediately. Serve with Parmesan cheese.

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