Go to: Just Dutch Oven Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Capellini with Burst Cherry Tomato Sauce

1 lb Capellini or thin spaghetti
1/4 c Olive oil
3 pt Cherry tomatoes, washed
2 Garlic cloves
pn Red pepper flakes
1 ts 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.





Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.