Serves 4
| 450 g Spaghetti |
| • 450 g spaghetti; 1 onion, finely chopped; 4 tablespoons olive oil; 125 g salami, cut into strips; 4 tablespoons dry white wine: 1 kg tomatoes, peeled and seeded; salt and freshly ground black pepper; 125 g Provolone cheese (or sweetmilk); freshly grated Parmesan cheese; butter. Serves 4. Fry the onion in oil until golden and add the salami. Cook for another minute then moisten with wine and cook until the wine evaporates. Stir in the tomatoes and season to taste. Simmer gently for 45 minutes. Cook the spaghetti in salted water until al dente. Cut the Provolone into trin strips and when the pasta is just cooked, add the cheese to the sauce and mix well. Drain spaghetti, cover with sauce and sprinkle with Parmesan. Serve with butter and extra Parmesan. | |
| Comment | |
|---|---|
| Entered | 2019-02-02 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19