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Butterfly Tomatoes With Salsa Cruda

Nutrition per serving    (USDA % daily values)
CAL
330
FAT
42%
CHOL
25%
SOD
7%

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Ingredients for 6 servings

6 very ripe medium-sized tomatoes (about 8 ounces each)

4 large cloves of garlic, finely chopped

1/4 cup extra-virgin olive oil

1/4 cup plus 1 tablespoon chopped fresh mint leaves

2 teaspoons finely grated lemon zest

1 teaspoon sugar

Freshly ground black pepper, to taste

12 ounces dried farfalle (butterfly pasta)

Salt, to taste

6 ounces ricotta salata cheese (optional garnish)

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