Pasta with provolone and tomato sauce.

Melt the provolone in a skillet. Turn and shake until it starts to melt. If you cover it, it is better done.

Add the chopped tomato and two tablespoons of crushed tomato.

When it is almost completely melted, whisk. Put it back in the pan and add spices to taste. In this case (garlic and onion powder). White and black pepper. Organ and Provencal herbs)

Cook the pasta separately and when ready add to the tomato and provolone sauce.

Let stand 5 minutes covered.