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(, Sun 1 Apr 2001, 1:00)
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Passata (no bits), lots of black pepper (fresh ground), basil, oregano, herbes de provence
torn mozzarella, sometimes chopped garlic. And depending on the mood sometimes capers.
EDIT: So, yeah, cheese and tomato.

Though I have made a lovely one with no tomato, peccorino (strong sheep's cheese), spinach, egg and rock salt.
(, Fri 24 Dec 2010, 23:30, 1 reply, 15 years ago)
Capers?
GET THE FUCK OFF THE INTERNET.

You'll give us all AIDS.

What are you thinking?
(, Fri 24 Dec 2010, 23:32, Reply)
I quite like them
Little tiny balls of savoury. Less keen on olives though.
(, Fri 24 Dec 2010, 23:34, Reply)
You freak.
You'll be telling me you like olives next.
(, Fri 24 Dec 2010, 23:40, Reply)
No, I don't like olives.

(, Fri 24 Dec 2010, 23:41, Reply)
What other freak food do you like?

(, Fri 24 Dec 2010, 23:43, Reply)
Love garlic.
And Marmite. And artificial raspberry ripple ice cream.
(, Fri 24 Dec 2010, 23:47, Reply)
Nothing wrong with that.

(, Fri 24 Dec 2010, 23:49, Reply)
Then what's wrong with capers?
I hate vinegar, raw tomatoes, the texture of onions and too much lemon juice in savoury foods.
(, Fri 24 Dec 2010, 23:50, Reply)
Fucking heathens.
Send me your olives. I'll scoff 'em.
(, Fri 24 Dec 2010, 23:43, Reply)
We have over 6 types/jars in the fridge
Sister and father are obsessed.
(, Fri 24 Dec 2010, 23:47, Reply)
Where do you live?
I've got a big fast mile muncher although I'm in no fit state to drive it now.

In fact I'm not too sure where I left it.
(, Fri 24 Dec 2010, 23:51, Reply)
At the moment, I'm a few miles south of the centre of Manchester
But I wouldn't drive if I were you, I think there's still quite a bit of snow here.
(, Fri 24 Dec 2010, 23:52, Reply)

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