400 g of macaroni
50 g of bacon
2 garlic cloves
50 g of pitted black olives
1 tbsp of capers
450 g of peeled tomatoes
60 ml of extra virgin olive oil
Oregano
Sal, pepper
1
Start by finely chopping the olives with the bacon and garlic.
2
Put the ingredients in a saucepan with oil and cook them for approximately 5 minutes. Add the peeled tomatoes and the capers, season with salt, pepper and oregano.
3
Cook the macaroni in boiling salted water and, following the package instructions, drain when al dente.
4
Pour the pasta over the sauce, mix and serve.
CategoryFIRST COURSE
Ingredients
400 g of macaroni
50 g of bacon
2 garlic cloves
50 g of pitted black olives
1 tbsp of capers
450 g of peeled tomatoes
60 ml of extra virgin olive oil
Oregano
Sal, pepper
Directions
1
Start by finely chopping the olives with the bacon and garlic.
2
Put the ingredients in a saucepan with oil and cook them for approximately 5 minutes. Add the peeled tomatoes and the capers, season with salt, pepper and oregano.
3
Cook the macaroni in boiling salted water and, following the package instructions, drain when al dente.
4
Pour the pasta over the sauce, mix and serve.
