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Bucatini con origano (Bucatini with fresh and dried origanum)

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 6
Servings 6


  • 2
    large handfuls fresh origanum, very finely chopped
  • 50
    dried origanum, crumbled
  • 16
    cherry tomatoes, seeded and finely chopped
  • 170
    extra virgin olive oil
  • sea salt and milled black pepper
  • 500
    bucatini or spaghetti


Mix fresh and dried origanum. Marinate tomatoes in half the olive oil, and some seasoning. Cook bucatini in boiling salted water, drain thoroughly and return to pan. Toss with origanum mixture and remaining olive oil. Serve, topping each serving with a little marinated tomato.

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