Capellini with Burst Cherry Tomato Sauce

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.