Scald tomatoes, peel and remove seeds, cut thinly. Chop olives.

Fry garlic with chopped pepper in oil, add tomatoes, olives, marjoram, salt and stew until thickens.

Cook macaroni in a large amount (1:6) of salted water and cast in a colander.

Put macaroni on a platter in layers, pouring each layer with the sauce and season with cheese.