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Ingredients
  • 375g penne rigate
  • 400g punnet tomato medley mix
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1 ½ tbsp red wine vinegar
  • ½ tsp caster sugar
  • 1 cup fresh basil leaves, torn
  • 180g tub bocconcini cheese, drained, torn
Steps
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