Capellini With Burst Cherry Tomato Sauce
| 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 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 172
Total Fat: 19.7g
Cholesterol: 11mg
Sodium: 521mg
Potassium: 753.8mg
Carbohydrates: 17.3g
Fiber: 4.2g
Sugar: 2.8g
Protein: 7.8g