Recipe - Capellini With Burst Cherry Tomato Sauce

1 pound Capellini or thin spaghetti
One fourth cup Olive oil
3 pt Cherry tomatoes, washed
2 Garlic cloves
pn Red pepper flakes
1 teaspoon Oregano leaf
One half cup Pitted & cut or sliced up olives
(Italian, Greek, or canned)
One half cup 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 1012 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 710 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/tn94q3.zip