- Skewer Maccheroni for 6
- 3 cups Tomato Sauce
- 2 tablespoons chopped fresh oregano or 1 teaspoon of dried oregano
- 2 teaspoons extra virgin olive oil
- 1 cup freshly grated Pecorino Romano cheese
Prepare the skewer maccheroni.
Bring 6 quarts of salted water to a boil.
Cook the maccheroni. Meanwhile, in a small saucepan bring the tomato sauce to a simmer over low heat. Add the oregano and simmer 3 minutes.
Drain the maccheroni well and return them to the pan over low heat. Add the tomato sauce and toss until the pasta is coated. Stir in the olive oil and remove from the heat. Add the grated cheese and toss well. Transfer the pasta to a serving platter or individual bowls.