Total Time20mins
Rating0.0/ 5.0
Servings2people
Ingredients
4
Maccheroni120 g
Extra virgin olive oil1 tbsp
Garlic1 clove
Chopped peeled tomatoes200 g
Grated Parmigiano Reggiano30 g
Dried oregano0.5 tsp
Salt
Black pepper
Instructions
1
Bring a pot of salted water to the boil and cook the maccheroni until al dente.
2
Drain the pasta and set it aside.
3
In a frying pan, heat the extra virgin olive oil over medium heat.
4
Add the chopped garlic clove and sauté for about one minute.
5
Add the chopped peeled tomatoes and dried oregano.
6
Let it simmer over low heat for about 10 minutes, stirring occasionally.
7
Season with salt and pepper to taste.
8
Add the drained maccheroni to the pan with the sauce and mix well to combine.
9
Serve the pasta hot with a generous sprinkle of grated Parmigiano Reggiano.