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1 pound Capellini
4 tablespoon Olive Oil
3 pint Cherry Tomatoes
2 Garlic Cloves
1 pinch Cayenne
1 teaspoon Oregano
½ cup Olives, Pitted
½ cup Parmesan Cheese, Grated
Heat oil in a large skillet until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook 10 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, cayenne, oregano, olives and salt to taste. Lower heat and continue to simmer another 10 minutes. Cook and drain pasta. Top pasta with a generous ladle of sauce and parmesan cheese.
4 tablespoon Olive Oil
3 pint Cherry Tomatoes
2 Garlic Cloves
1 pinch Cayenne
1 teaspoon Oregano
½ cup Olives, Pitted
½ cup Parmesan Cheese, Grated
Heat oil in a large skillet until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook 10 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, cayenne, oregano, olives and salt to taste. Lower heat and continue to simmer another 10 minutes. Cook and drain pasta. Top pasta with a generous ladle of sauce and parmesan cheese.
