'Three-quarters cup of olive oil or vegetable oil'
'Three cloves of garlic, minced'
1 kilogram of tomatoes
'Half cup of white wine'
'One tablespoon of fresh marjoram, chopped or 1/2 teaspoon dried marjoram'
2 tablespoons of pitted green olives, sliced
salt and black pepper to taste
1 package of cooked macaroni of your preference
'Parmesan cheese, grated'
'Three-quarters cup of olive oil or vegetable oil'
'Three cloves of garlic, minced'
1 kilogram of tomatoes
'Half cup of white wine'
'One tablespoon of fresh marjoram, chopped or 1/2 teaspoon dried marjoram'
2 tablespoons of pitted green olives, sliced
salt and black pepper to taste
1 package of cooked macaroni of your preference
'Parmesan cheese, grated'
'Peel and blanch the tomatoes for a few seconds to make peeling easier.'
'Remove also the seeds.'
'Finely chop the pulp, then pass the skins and seeds through a fine-mesh sieve to remove all the juice.'
'Reserve.'
'Heat some olive oil in a frying pan until it starts to smoke.'
'Remove the garlic.'
'Combine the tomatoes with the liquid, wine, marjoram, olives, salt, and pepper.'
'Simmer for 20 minutes over medium heat.'
'Taste; if too acidic, add another 1/2 teaspoon of acidity.'
'Mix in the cooked macaroni and sprinkle with Parmesan cheese.'
'Serve immediately.'
'Yields approximately 4 servings.'
'Variation using anchovies: reduce olive oil to one-quarter cup
Proceed as before.'
'Remove garlic, then add 30 grams of rinsed anchovy fillets.'
'Mash them well in the olive oil until they form a paste.'
'Combine all other ingredients except marjoram.'
'Variation using shrimp: proceed as before, substituting marjoram with one tablespoon of chopped cilantro.'
'Twenty-five minutes before finishing cooking, add 500 grams of fresh shrimp without shells and cut into pieces.'
'Variation using eggplant: proceed as before, reducing marjoram to one teaspoon and adding one tablespoon of oregano and 500 grams of eggplant or zucchini, cut into cubes.'
