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Cooked by: Chef / Last Modified: 5/13/2008 / Base: Pasta / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 Pound(s) Capellini or thin spaghetti
1/4 Cup(s) Olive oil
3 Pint(s) Cherry tomatoes, washed
2 Garlic cloves
1 Pinch(s) Red pepper flakes
1 Teaspoon(s) Oregano leaf
1/2 Cup(s) Pitted & sliced olives
1/2 Cup(s) Grated Parmesan cheese |
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Recipe By : Seattle Times-posted by Mike Key
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