John Myers
Ingredients for 4 servings:
- 1 ½ kg tomatoes
- 3 garlic cloves
- 2 shallots
- 2 onions, red
- 30 ml olive oil
- 2 sprig(s) oregano or 1 tsp dried
- 80 g green olives without stones
- 1 chili pepper(s), red
- salt and pepper
- chili powder
- 300 g pasta (macaroni)
- 100 g Parmesan, freshly grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Score the tomatoes, briefly place them in boiling water, then plunge them into ice water. Peel, quarter, deseed, and roughly dice. Finely dice the garlic. Finely chop the chili pepper. Peel the shallots and onions and slice them into thin strips. Heat the olive oil and sauté the shallots, onions, and garlic. Add the diced tomatoes and sliced olives. Pick the oregano leaves and add them as well. Season with salt, chili, and pepper and simmer for a few minutes until a creamy sauce forms. Cook the macaroni as usual, divide between plates, and sprinkle with Parmesan cheese before adding the sauce.
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