| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Capellini or thin spaghetti |
| 1/4 |
c |
Olive oil |
| 3 |
pt |
Cherry tomatoes, washed |
| 2 |
|
Garlic cloves |
|
pn |
Red pepper flakes |
| 1 |
ts |
Oregano leaf |
| 1/2 |
c |
Pitted & sliced olives (Italian, Greek, or canned) |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
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
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”