The Minimalist: Leek Sauce in a Trice

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Good ideas for pasta
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Recipe: Pasta With Leeks and Parsley

Published: March 30, 2005

Time: 30 minutes

3 big or 4 medium leeks (at least a pound, total)
Salt and pepper
4 tablespoons extra virgin olive oil or butter
2 cloves garlic, peeled and lightly crushed
2 or 3 dried red chilies
½ red bell pepper or 1 tomato, minced
1 pound spaghetti, linguine or other long pasta
¾ cup chopped fresh parsley leaves.

1. Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.

2. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.

3. Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.

Yield: 4 servings.