Capellini with Burst Cherry Tomato Sauce

Ready in 1h

Try this Capellini with Burst Cherry Tomato Sauce recipe, or contribute your own.


1/4 c olive oil
2 Garlic
1 lb Capellini; or thin spaghetti
1/2 c olives; Pitted & sliced
3 pt Cherry tomatoes; washed
1 ts Oregano leaf
pn Red pepper flakes
1/2 c Grated Parmesan cheese

Original recipe makes 4



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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File

Alert editor   
Calories Per Serving: 519 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Capellini with Burst Cherry Tomato Sauce. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free