Pappardelle With Garlic And Oven-Dried Tomatoes

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Wolfgang Puck


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1/3 cup extra-virgin olive oil

3 tablespoons sliced Double-Blanched Garlic

1/3 cup Oven-Dried Tomatoes, cut into large pieces

3 medium tomatoes peeled, seeded, and chopped

Kosher salt and freshly ground white pepper

12 ounces fresh regular or spinach pappardelle

4 ounces Herbed Goat Cheese cut into small pieces

6 fresh basil leaves, cut into chiffonade

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