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20 cherry tomatoes
5 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 pound spicy soppressata, halved and thinly sliced
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup pitted kalamata olives, halved
1/4 cup drained capers
1/4 cup chopped flat-leaf parsley
1/2 pound rigatoni
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1st Keep
 habfan1160
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