Capellini With Burst Cherry Tomato Sauce Recipe

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

(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.

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

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

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

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

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

Cook and drain pasta.

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

Serves four.