Tagliatelle with Leeks
| Published: 12th February 2008 09:43 |
Preparation Time: 5 mins
Cooking Time: 1 hour
Serves: 4
Ingredients
675g leeks, cut into 3cm slices
3 tbsp olive oil
1 handful parsley, finely chopped
1 pinch rosemary
175g tinned tomatoes, pureed in a blender
salt and pepper
450g tagliatelle
25g butter
100g freshly grated parmesan
Instructions
- Heat the oil in a large frying pan and cook the parsley and rosemary for 1 min.
- Add the leeks and cook gently for 10 mins. Add the tomatoes, salt and black pepper, cover and simmer for 50 mins.
- Cook the tagliatelle in 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 parmesan.
Recipe from Italian Vegetarian Cookery by Paola Gavin
Reproduced courtesy of River Nene
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