Capellini With Burst Cherry Tomato Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Capellini or thin spaghetti,
1/4 cup: Olive oil,
3 pint: Cherry tomatoes, washed
2: Garlic cloves,
pn Red pepper flakes,
1 tsp: Oregano leaf,
1/2 cup: Pitted & sliced olives, Italian, Greek, or canned
1/2 cup: Grated Parmesan cheese,
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 10-12 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Pasta