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A pasta with an aglio e olio base, enhanced with the aroma of cooked tomatoes and topped with leafy greens and ricotta cheese. Highly recommend using wild arugula instead of chicory.
Heat olive oil in a pan and sauté garlic and tomatoes.
Once the garlic becomes fragrant, mash the tomatoes and add the pasta.
Finely chop and add 1 piece of peperoncino.
