# Tagliatelle with leeks

Recipe yields 4 servings 

### Ingredients
 * 675 grams leeks, cut into 3cm slices
 * 3 tablespoons olive oil
 * parsley, finely chopped
 * rosemary
 * 175 grams tinned tomatoes, pureed
 * salt
 * pepper
 * 450 grams tagliatelle
 * 25 grams butter
 * parmesan cheese, freshly grated

### Directions

Heat the oil in a large pan and cook the parsley and rosemary for 1 minute.

Add the leeks and cook gently for 10 minutes.  Add the tomatoes, season with salt and pepper, cover and simmer for 50 minutes.

Cook the tagliatelle in a plenty of lightly salted, boiling water until al dente.

Drain the pasta and transfer to a heated serving bowl; dot with butter and pour over the sauce.  Toss lightly and serve sprinkled with the parmesan.

### Meta
author: Paola Gavin, "Italian Vegetarian Cookery"

tags: Pasta