Capellini with Burst Cherry Tomato Sauce

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.