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Pasta with Fresh No-Cook Tomato Sauce Recipe

kept byeanvincible
recipe byChow

1 pound cherry or grape tomatoes, halved or quartered if large
1/4 cup olive oil
2 medium garlic cloves, minced
2 tablespoons finely chopped Italian parsley leaves
1 tablespoon finely chopped oregano leaves
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 pound dried short pasta, such as penne, gemelli, or fusilli
5 ounces chèvre (fresh goat cheese; about 3/4 cup), at room temperature
1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving



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