Macaroni “alla puttanesca”

 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.