Capellini with burst cherry tomato sauce

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Capellini with Burst Cherry Tomato Sauce
  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.
  
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