CHERRY TOMATO PASTA SAUCE
- 1/4 cup EVOO
- 6 cups (about 2 lbs) cherry tomatoes, whole
- 1 clove garlic, minced
- 1 tsp oregano, dried & crushed
- 1/2 cup ripe olives, finely chopped (optional)
Rinse and dry tomatoes well. Heat EVOO until hot, add tomatoes, and cook over med-high heat. Allow tomatoes to cook for 10 minutes, shaking the pan frequently to prevent sticking (tomatoes will burst). Add remaining ingredients, reduce heat to low and cook for 10 minutes. Toss with thin stringy pasta and serve.
Recipe from Confections of a Foodie Bride