Fusilli With Fresh Tomato Sauce

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Oxmoor House


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4 1/2 cups chopped tomato

1/2 cup sliced fresh basil

1/2 cup chopped onion

2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1 pound fusilli (corkscrew pasta), uncooked

3 tablespoons freshly grated Romano cheese

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