August 30, 2011

Pasta with Garlic, Leeks, & Tomatoes


Last year I discovered leeks and they're now one of my newest favorite vegetables. They have a mild oniony flavor and a pretty light green and white color. I like them braised with chicken or in pasta, which is what I did with them last night.


Pasta with Garlic, Leeks, & Tomatoes (for two)

Pasta, half a package of any kind that you like (I often use whole wheat spaghetti, but last night I used rotini) 
3/4 cup olive oil
2 medium-sized leeks, sliced
3 cloves garlic, sliced
3 medium-sized tomatoes), chopped (I used the basket of "cluster" tomatoes I had from my CSA)
Salt & pepper to taste

All of these amounts are estimates, as I just eyed it all when I put it together. So if it seems to you that you'd like a little more or less of something, go for it. It's hard to mess this recipe up. I normally use enough garlic to protect us from a small clan of vampires, but I only had one clove handy, so I had to supplement with garlic salt. In my opinion though, the more garlic the better. I have never once been attacked by a vampire.



1. Start making the pasta according to the package directions.


2. Cut off the bottom of the leeks and the dark green part on top (I find that it's too fibrous). Rip off the outer layer. Cut the leek down the middle lengthwise and run it under water to clean out any dirt trapped inside. Slice the leeks into 1/2-inch slices. Slice the garlic.

3. While preparing the leeks and garlic, heat a medium-sized pan over medium heat. Add the olive oil.



4. Add the garlic and leeks to the pan, and cook until the the leeks are tender (about 10 minutes), stirring frequently.



5. When the leeks are tender, add the tomatoes to the pan and heat through.

 
6. Season with salt and pepper to taste (using garlic salt if you prefer), spoon the mixture over the pasta, and serve hot.

2 comments:

  1. Looks and sounds delicious. I also love leeks. I sautee them in butter and often use that as a base instead of onions for a richer flavor...which as I am typing this, remember you cannot have butter....but coconut oil works great with leeks when making Indian food....

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  2. Daniela, do you have any good Indian food recipes? I haven't yet ventured too much into cooking Indian food, but would like give it a try.

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