100 ml extra virgin olive oil
2 garlic cloves chopped
300 g ox heart tomatoes
15 g fresh Sicilian oregano
20 g juice from the tomato
Cracked black pepper
320 g Penne or Maccheroni
Bring a pot of water to the boil.
Score the tomato and place into the boiling water for 30 seconds, remove from the water and refresh in ice water.
Remove the skin from the tomato and cut in half, squeeze the juice from the tomato into a strainer keeping the juice and discarding the seeds, cut the tomato into wedges.
Bring a pot of salted water to the boil.
Heat a saucepan with the olive oil and sauté the garlic gently for a minute then add the tomatoes and cook on low to moderate heat until the tomatoes start to break down.
Stirring constantly, add the juice and oregano and season with salt and pepper.
Cook the penne in the boiling water until al dente, about 4 to 5 minutes, strain and add to the sauce - toss to bind all the flavours together and garnish to taste.
Credits: Guy Grossi
Photo Credits: Guy Grossi