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Fresh Tomato, Basil and Chevre Sauce

1/2 pound pasta
1 large ripe tomato
2 tablespoons olive oil
12 basil leaves, about
2 ounces fresh chevre (goat cheese), crumbled
1 clove garlic, minced
Salt and black pepper to taste

Cook the pasta according to package directions.

While the pasta cooks, chop the tomatoes.

Toss the tomato in a serving bowl with the olive oil, basil, chevre, garlic, salt and plenty of pepper.

Drain the pasta and toss it in the bowl with the sauce.

Thursday, August 12, 1999

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