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Ingredientes
- 1 lb spaghetti">Capellini or possibly thin spaghetti
- 1/4 c. Extra virgin olive oil
- 3 pt Cherry tomatoes, washed
- 2 x Garlic cloves
Direcciones
- Pn Red pepper flakes 1 t Oregano leaf 1/2 c Pitted & sliced olives
- (Italian, Greek, or possibly canned) 1/2 c Grated Parmesan cheese Heat extra virgin olive oil in a large skillet or possibly Dutch oven over medium high heat till very warm. Add in all the cherry tomatoes and roll occasionally to, heat proportionately. Cover with a lid and cook about 10-12 min, shaking pan or possibly stirring once. Remove lid, and if tomatoes have not burst, continue to cook, pressing gently with the back of a spoon to mash. Add in garlic, red pepper flakes, oregano, olives and salt to taste. Lower heat and continue to simmer for another 7-10 min. Cook and drain pasta. Top pasta with a generous ladle of sauce and Parmesan cheese.
- Serves four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 579 | |
| Calories from Fat 137 | 24% |
| Total Fat 15.63g | 20% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 740mg | 21% |
| Total Carbs 93.08g | 25% |
| Dietary Fiber 6.1g | 20% |
| Sugars 8.39g | 6% |
| Protein 16.66g | 27% |
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