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Fusilli With Roasted Tomato Sauce

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main-dish vegetarian memorial day dinner italian

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Ingredients

2 tablespoons extravirgin olive oil, divided

6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded

3 garlic cloves, crushed

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

3/4 teaspoon salt, divided

2 garlic cloves, chopped

2 1/2 tablespoons chopped fresh basil

1/4 teaspoon black pepper

3 1/2 cups hot cooked long fusilli (about 8 ounces uncooked pasta)

1/4 cup (1 ounce) grated fresh parmesan cheese

basil sprigs (optional)

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