Capellini With Burst Cherry Tomato Sauce

Recipe Ingredients

1 lb	454g / 16oz	Capellini or thin spaghetti
1/4 cup	59ml	Olive oil
3		Cherry tomatoes - washed
2		Garlic cloves

Recipe Instructions

pn Red pepper flakes 1 t 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.

Source:
Tony's

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