Source - Ina Garten's "Foolproof" cookbook: Nick and Toni's Penne alla Vecchia Bettola
I spaced out and didn't pick up fresh oregano (and it's too early for my herb garden here in NY) for this recipe, so I added a sprinkle of dried oregano and dried basil instead. It still came out fantastic, I didn't adjust the recipe here because I'm guessing the fresh herbs will just put it over the top and I'll definitely include them next time. Also, I almost always sub pecorino romano for parmesan, which is what the original recipe called for - I like the flavor better.
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