- Cooking Time:
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- 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.
NotesCherry tomatoes are great - they're tart, tasty, and just big enough so that you can't eat a whole one eloquently in public.
Recipe from Confections of a Foodie Bride