This is the most famous dish from the lovely village of Positano. Few things are more inspiring and beautiful than the views from the top of the cliff there, or the incredible winding road that takes you out of the chaos of Naples into the bright sunlight and greenery of the coastline. The sauce for this dish is best made the day before, although you can also make it about 3 hours in advance. Ripe, soft and fresh tomatoes are essential to accompany the seven flavours of garlic, olive oil, basil, parsley, oregano, onion and celery. In Campania, maccheroni is often a generic term for pasta, so you can use any other pasta shape for this dish. As the sauce is served cold, the dish will be lukewarm.
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