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  Recipe Home » Pasta » Capellini With Burst Cherry Tomato Sauce
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  Capellini With Burst Cherry Tomato Sauce
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 358
1 lb Capellini or thin spaghetti
1/4 cup Olive oil
3 pt Cherry tomatoes, washed
2 Garlic cloves
pinch Red pepper flakes
1 tsp Oregano leaf
1/2 cup Pitted & sliced olives (Italian, Greek, or canned)
1/2 cup 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.
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