Fusilloni with smoked provola

Peels the onion and garlic. Tritali finely and set them to dry in a pan with extra virgin olive oil. Combine the tomatoes and cook over a moderate flame and covered pot for about twenty minutes. Add the whole basil leaves, chopped chili pepper, a pinch of oregano and salt. Mix well and turn off the fire.

Provola smoked silana cuts into cubes and strips. Do you boil fusilloni in plenty of boiling salted water and drain when they're al dente. Pour la provola in the Pan and light the fire. After a couple of minutes combine the pasta and stir constantly until the cheese has melted. Pour the pasta into a soup tureen, powder with pecorino, mixes and impiatta. Serve piping hot.