Spaghetti con Pomodoro e Porri

• 3 medium-size leeks
• 4 tablespoons/60 ml Ligurian extravirgin olive oil

Set a large pot of cold water to boil. In the meanwhile, carefully wash the white parts of the leeks and cut them into thin strips. Heat the oil in a large saucepan and then sauté the leeks for 3 to 4 minutes, making sure the oil does not get too hot and that the leek strips do not burn. Then add the tomatoes, which you should coarsely chop with a fork. Add the basil, salt, and optional pepper