Categories: Pasta 
      Yield: 4 servings 
  
      1 lb Capellini or thin spaghetti 
    1/4 c  Olive oil 
      3 pt Cherry tomatoes, washed 
      2    Garlic cloves 
        pn 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.