Capellini With Burst Cherry Tomato Sauce Recipe

1. 1

   Pn Red pepper flakes 1 t Oregano leaf 1/2 c Pitted & sliced olives

2. 2

   (Italian, Greek, or possibly canned) 1/2 c Grated Parmesan cheese Heat extra virgin olive oil in a large skillet or possibly Dutch oven over medium high heat till very warm.

3. 3

   Add in all the cherry tomatoes and roll occasionally to, heat proportionately.

4. 4

   Cover with a lid and cook about 10-12 min, shaking pan or possibly stirring once.

5. 5

   Remove lid, and if tomatoes have not burst, continue to cook, pressing gently with the back of a spoon to mash.

6. 6

   Add in garlic, red pepper flakes, oregano, olives and salt to taste.

7. 7

   Lower heat and continue to simmer for another 7-10 min.

8. 8

   Cook and drain pasta.

9. 9

   Top pasta with a generous ladle of sauce and Parmesan cheese.

10. 10

    Serves four.

No additional tips available.