Bucatini With Olives, Sun-Dried Tomatoes, And Basil

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Veckans pasta.
da2d22e5f211   •  20 Dec   •  Report
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Kosher salt

12 ounces bucatini

3/4 cup black olive tapenade

3 cups basil leaves (from about 1 large bunch)

1/2 cup roughly chopped fresh Italian parsley leaves

24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)

High-quality extra-virgin olive oil, for drizzling

Sea salt

Freshly ground black pepper

Parmigiano-Reggiano wedge, for shaving

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