Capellini with burst cherry tomato sauce

Yield: 4 servings

Measure Ingredient
1 pounds Capellini or thin spaghetti
¼ cup Olive oil
3 pints Cherry tomatoes, washed
2 Garlic cloves
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.

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