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| Capellini with Burst Cherry Tomato Sauce
1 pound of Capellini or thin spaghetti
1/4 cup of Olive oil
3 pints of Cherry tomatoes, washed
2 Garlic cloves
a pinch of Red pepper flakes
1 teaspoon of Oregano leaf
1/2 cup of Pitted & sliced olives
1/2 cup of Grated Parmesan cheese |
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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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip |
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