Gab Varano / The Hofstra Chronicle

Ingredients:

For the sauce:

3 tablespoons olive oil

1/4 cup onion, finely chopped

2 cloves of garlic, peeled and sliced

One 35-ounce can of crushed tomatoes (use pureed tomatoes if you prefer a smoother consistency)

Salt and pepper to taste

For the ziti:

1 pound ziti

1/8 pound Genoa salami, chopped into 1/2-inch pieces (this may be omitted for vegetarian option)

1/4 cup sharp provolone cheese, diced

1/2 cup mozzarella, diced

1/2 cup grated parmigiano cheese

Instructions:

In a large pot over high heat, bring 6 quarts of salted water to a boil.

In a large skillet over medium heat, heat the 3 tablespoons of oil. Add the onion and cook for 5 minutes over medium heat.

Add the sliced garlic to the onions and cook for an additional 5 minutes over medium-low heat.

Pour in the crushed tomatoes and season with salt and pepper. Mix well.

Reduce the heat to a simmer and allow the tomatoes to cook for 20

minutes.

Add the ziti to the salted, boiling water. Stir frequently.

Cook until done, approximately 10 minutes.

Drain the pasta and return it to the pot. 

Save 1/2 cup of sauce. Pour the remaining amount over the pasta and mix well.

Add the salami, provolone, mozzarella and grated parmigiano cheese to the pasta and gently mix to incorporate all the ingredients.

Pour the pasta into a lightly greased 13-by-11-inch baking dish and top with the remaining sauce.

Bake at 400 F for approximately 20-30 minutes.

Follow Gab Varano on Instagram @gabgrabsgrub