1 Cook the macaroni in plenty of boiling, salted water until al dente. Drain and spread in a greased roasting tin or deep baking tray. Mix the eggs, milk and cream. Peel the garlic and press into the mixture. Season with salt and pepper and pour over the pasta. Wash and slice the tomatoes and arrange on top of the pasta. Season with salt. Trim and deseed the pepper and remove all the white inner ribs, then wash and dice finely. Scatter over the tomatoes along with the drained olives and capers.