- 1 ¼ lb vermicelli (thin spaghetti)
- 7 oz salami
- 3 ½ oz Provolone cheese
- 2 lb tomatoes
- 2 tablespoons white wine
- 4 tablespoons oil
- 1 oz grated Parmigiano Reggiano cheese
Chop the onion finely and brown lightly in the oil in a pan. Cut the salami into thin strips and when the onion is nicely golden, put into the pan allowing it to warm up a little, and then pour over the white wine and leave to evaporate. Put into the pan the tomatoes, seeded and skinned, and cook over moderate heat. Boil the vermicelli in lightly salted water and drain when “al dente”. Cut the Provolone into thin strips and when the pasta is almost cooked, put the cheese into the pan with the tomato and mix vigorously. Drain the vermicelli, dress with the sauce and sprinkle with Parmesan.