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1 pound good-quality fusilli
2 tablespoons grape seed oil
1 clove garlic, thinly sliced
Two 28-ounce cans peeled whole San Marzano tomatoes
15 large fresh basil leaves, julienned
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound whole milk mozzarella di bufala, cut into ΒΌ-inch pieces
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