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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
|
|
