Butterflies at Grandma Alice

Preparation:

Preparation: Pass the peeled tomatoes through a strainer, collecting the pulp in a saucepan. Reduce the sauce for 5 minutes over medium heat without adding fat. In the meantime, brown the ham cut into strips in the oil in a saucepan. Add the tomato pulp and the cream (the sauce should turn pink); also add the olives cut into pieces and a lot of oregano. Simmer for 1 minute. Boil the farfalle al dente in plenty of salted water and dress them with the freshly prepared sauce. Serve immediately.