Capellini with Burst Cherry Tomato Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, capellini
or thin spaghetti |
* |
| 59 | ml |
olive oil
|
|
| 1.4 | l |
cherry tomatoes
washed |
*
|
| 2 | cloves |
garlic
|
|
| 1 | pinch |
red pepper flakes
|
*
|
| 5 | ml |
oregano
|
|
| 118 | ml |
olives
pitted, sliced |
*
|
| 118 | ml |
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.
