Spaghetti con Pomodoro e Porri

Spaghetti with a Sauce of Tomatoes and Leeks

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Medium

Appears in

By Fred Plotkin

Published 1997

  • About

A family recipe of a certain Anna Rossi, who lives not too far from La Spezia.

Ingredients

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

Method

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