Capellini with burst cherry tomato sauce
4 servings
Ingredients
| Quantity | 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 |
Directions
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.