Try this Capellini with Burst Cherry Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionpn Red pepper flakes 1 t 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.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 servings | ||
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Calories: 33 | ||
Calories from Fat: 30 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 7.7mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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