Maccheroni siciliani with fresh tomato a la “Trapanese”

Serves: 4

Level: easy

Preparation: 1h. and 20 min

450g of Maffei Maccheroni Siciliani
500g of tomatoes
2 cloves of garlic
Evo oil
Dried oregano
A few basil leaves

Wash the tomatoes, blanch them for 3 minutes and then drain them, passing them quickly under cold water. In this way, you will be able to quickly remove the peel and leave only the pulp. With the help of a crescent, cut the tomatoes into very small pieces, keeping all the juice. Transfer them to a small bowl, add the olive oil, finely chopped garlic and oregano. Stir quickly, season with salt and let it rest for at least 1 hour, so that the sauce is flavored.
Put the water to the boil, add salt and cook the Maccheroni Siciliani. Once cooked, drain and pour them into a fairly large pan. Add the fresh tomato sauce and mix. Serve with a few basil leaves and plenty of grated cheese.

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