Yield: 4 servings
|1 pounds||Capellini or thin spaghetti|
|¼ cup||Olive oil|
|3 pints||Cherry tomatoes, washed|
|pinch||Red pepper flakes|
|1 teaspoon||Oregano leaf|
|½ cup||Pitted & sliced olives (Italian, Greek, or canned)|
|½ cup||Grated Parmesan cheese|
Heat olive oil in a large skillet or Dutch oven over medium high heat until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook about 10-12 minutes, shaking pan or stirring once. Remove lid, and if tomatoes have not burst, continue to cook, pressing gently with the back of a spoon to mash.
Add garlic, red pepper flakes, oregano, olives and salt to taste.
Lower heat and continue to simmer for another 7-10 minutes. Cook and drain pasta. Top pasta with a generous ladle of sauce and Parmesan cheese. Serves four.