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This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bread flour has more gluten than all-purpose, which makes for a chewy and tender crust on this flatbread.
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This very quick pasta dish uses fresh tomatoes and basil tossed with Italian salad dressing and Parmesan cheese. It's a great meal to prepare in the summer after a long day in the garden!