Bucatini con Origano

• 2 large handfuls fresh oregano, very finely chopped
• 50 g (2 oz) dried oregano, crumbled</

Mix the fresh and dried oregano together.

Marinate the tomatoes with half of the olive oil, and some salt and pepper.

Cook the bucatini in a generous amount of boiling salted water, then drain thoroughly, and return to the pan. Toss with the oregano mixture and the remaining olive oil. Place a small amount of the tomato on top of each serving.