1 lb. favorite macaroni
Healthy handful of cilantro
Healthy handful of Italian parsley
4 vine ripe tomatoes – sliced
8 oz. feta cheese – crumbled
2 cups fresh Italian bread crumbs – made from hard Italian bread
6 cloves of garlic – crushed & chopped
Tablespoon of capers plus a tablespoon of caper juice
Zest of ½ lemon
Juice of ½ lemon
Dashes of paprika
Dashes of sea salt
Dashes of fresh ground black pepper
1 cup milk
1 cup sour cream
Grated Romano Cheese
Note: Fresh Italian bread crumbs may be made from slicing the Italian bread, rubbing it with fresh garlic clove, a drizzle of olive oil and grilling it to a golden crisp. Grate fresh Romano cheese on it and when it cools run it through the food processor.
Preheat Oven 300 degrees:
In a large bowl combine the cilantro, parsley, feta cheese, bread crumbs, zest of the lemon, lemon juice, capers plus caper juice, grated cheese and seasonings. Combine the sour cream and milk and add to the bowl and mix.
Prepare the macaroni as directed:
Drizzle a little olive oil at the bottom of a baking dish and place half of the macaroni. Pour the mixture over the macaroni and place half of the tomato slices on top. Place the rest of the macaroni, the rest of the tomatoes and grate Romano cheese over the top, along with a drizzle of olive oil.
Place in the oven for 20-25 minutes.