recipes/tagliatellewithleeks.recipe.md

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