Farfalle with Salami and Tomatoes

Farfalle al Salame e Pomodoro

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

In Italy I would make this with a soppressa from the Veneto. It is thick, almost three inches in diameter, and quite soft. The best ones almost melt in your mouth. If you can’t find something equivalent in the States, use any mild, soft salami.


  • ½ large yellow onion
  • 3 tablespoons butter
  • 4 ounces


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the onion and finely chop it. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, cut the salami into ⅛-inch dice.