Capellini with Burst Cherry Tomato Sauce
51
51
Ingredients
| 1 | pound |
pasta, capellini
or thin spaghetti |
* |
| ¼ | cup |
olive oil
|
|
| 3 | pints |
cherry tomatoes
washed |
* |
| 2 | cloves |
garlic
|
|
| 1 | pinch |
red pepper flakes
|
* |
| 1 | teaspoon |
oregano
|
|
| ½ | cup |
olives
pitted, sliced |
* |
| ½ | cup |
Parmesan cheese
grated |
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 to 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 to 10 minutes.
Cook and drain pasta.
Top pasta with a generous ladle of sauce and Parmesan cheese.
Nutrition Facts
Serving Size 31g (1.1 oz)Amount per Serving
Calories 18086% of calories from fat
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 11mg
4%
Sodium 192mg
8%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
10g
Vitamin A 1%
•
Vitamin C 3%
Calcium 15%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
