320 g Maccheroni
3 tomatoes
20 g salted capers
oregano
10 g basil
a clove of garlic
30 g grated sheep's cheese
2 tablespoons olive oil
salt.

Scald the tomatoes in lightly salted boiling water. Skin, de-seed, discard the water and cut the pulp into large segments. De-salt the capers. Wash, dry and chop the oregano and basil. Peel the clove of garlic and sauté it in a pan with some oil. Remove and place the tomato segments in the pan. After 10 minutes cooking, add the capers, mix well and after another 10 minutes, add the chopped mixed aromatic herbs. Cook for 10 more minutes. Put a pan full of water on to heat, add salt when it is boiling and add the maccheroni for the time indicated on the packet. Drain and pour over the tomato sauce. Tip everything into a lightly oiled Pyrex dish, sprinkle with cheese and place in the over at 200ºC for a few minutes. Serve piping hot.