Linguine With Peppers And Roasted Grape Tomatoes

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Andrea's Recipes


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2 pounds grape tomatoes

3 ounces (6 tablespoons) extra virgin olive oil

3 tablespoons dried basil

2 teaspoons sea salt

3 or 4 grinds of fresh black pepper

2 tablespoons extra virgin olive oil

1 medium Vidalia onion, chopped

6 cloves garlic, minced

1 green bell pepper, cut into 1/2-inch chunks

1 yellow or orange bell pepper, cut into 1/2-inch chunks

1/4 cup sliced olives

1/3 cup sliced button mushrooms

12 fresh basil leaves, chopped

16 ounces linguine, cooked al dente

fresh grated Parmesan, for garnish (or other option for vegan)

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