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Ingredients
- 375 g (13 oz) pappardelle
- 2 tablespoons olive oil
- 2 leeks, thinly sliced (including some of the green section)
- 2 tablespoons dry white wine
- 800 g (1 lb 10 oz) tinned chopped tomatoes
- 150 g (5 1/2 oz) sliced mild salami, cut into strips
- 2 small handfuls basil leaves, torn
- 125 g (4 1/2 oz) provolone cheese, sliced into strips
- 30 g (1 oz) grated parmesan cheese, to serve
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, heat the olive oil in a large deep frying pan, add the leek and cook over low heat for 4 minutes, or until soft but not browned. Increase the heat to medium, add the wine and stir until almost evaporated.
2. Add the tomato and salami, season with salt and freshly ground black pepper and simmer for 5 minutes, or until reduced slightly. Toss the tomato sauce mixture, basil and provolone lightly through the pasta. Sprinkle with parmesan and serve.
