| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Pasta |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Capellini or thin spaghetti |
| 1/4 |
c |
Olive oil |
| 3 |
pt |
Cherry tomatoes; washed |
| 2 |
|
Garlic cloves |
INSTRUCTIONS
pn Red pepper flakes 1 t Oregano leaf 1/2 c Pitted & sliced olives
~(Italian, Greek, or canned) 1/2 c Grated Parmesan cheese 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.
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