Capellini with Burst Cherry Tomato Sauce
Submitted by samsatitagain3
Capellini with burst cherry tomato sauce, garlic, olives, red pepper flakes, and Parmesan. A quick Italian pasta dinner with a fresh, jammy sauce in under 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThree pints of cherry tomatoes walk into a hot skillet and come out as the freshest, jammiest pasta sauce you’ll make all summer.
The trick is simple: heat olive oil until it shimmers, toss in whole cherry tomatoes, cover, and let them blister and burst on their own.
What you get is a chunky, bright sauce with pockets of sweet tomato juice, spiked with garlic, oregano, sliced olives, and a pinch of red pepper flakes for warmth.
Tossed over angel hair pasta and showered with grated Parmesan, this is the weeknight dinner that proves you don’t need hours of simmering to get a sauce worth eating.
Chef Tips
- Get the oil really hot before adding tomatoes. That initial sear is what gives you blistered skins and caramelized sweetness.
- Keep the lid on. The tomatoes pop as they burst. A lid saves your stovetop and your shirt.
- Use the best cherry tomatoes you can find. Grocery store grape tomatoes work, but peak-season farmers market tomatoes make this dish unforgettable.
Ingredients
Directions
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 to 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 to 10 minutes.
Cook and drain pasta.
Top pasta with a generous ladle of sauce and Parmesan cheese.
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