Title: Capellini with Burst Cherry Tomato Sauce
Categories: Pasta
Yield: 4 Servings
| 1 | lb | Capellini or thin spaghetti |
| 1/4 | c | Olive oil |
| 3 | pt | Cherry tomatoes, washed |
| 2 | | Garlic cloves |
| | pn | Red pepper flakes |
| 1 | ts | Oregano leaf |
| 1/2 | c | Pitted & sliced olives (Italian, Greek, or canned) |
| 1/2 | c | 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.