Pasta With Fresh Tomato Sauce

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Cristina Ferrare


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16 (approximately 2-1/4 pounds) Roma (Italian plum) tomatoes

1/4 cup extra-virgin olive oil

8 scallions, chopped

1/4 cup white wine

3/4 teaspoon kosher salt

2 tablespoons unsalted butter

8 ounces of your favorite semolina pasta

Freshly grated Parmesan cheese

8 medium to large fresh basil leaves, chiffonade (rolled like a cigarette and sliced thin)

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