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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Brush the tomatoe halves with olive oil and grill directly over medium flame until the skin is charred (approximately 10 minutes). While the tomatoes are roasting, cook the pasta according to package directions (Try to time it so that the tomatoes and pasta are done at approximately the same time). While the pasta and tomatoes are cooking, chiffonade the basil and grate the cheese, setting both aside. When the tomatoes are done, remove the skins and place the tomatoes in the pasta serving bowl (some charred bits of skin will remain, which is fine). Add the crushed garlic, the olive oil and the salt and pepper. Using a fork, crush the tomatoes and mix together. When the pasta is done, remove from the boiling water and add directly to the crushed tomato-garlic mixture. Toss. Let the pasta and the sauce mingle together so the pasta absorbs the sauce and its flavors. If it seems too thick, add a little hot pasta water. After 3 or 4 minutes, add the parmesan cheese and basil and toss together. Serve with some good Italian bread, some Pinot Grigio, and a side dish of white beans, roasted red peppers and rosemary. Enjoy!