6clovesfresh organic garlic, cut into thick slices
1 large leek, white part and 3inches of green, coarsely chopped and washed well to remove any grit
2 medium locally grown organic red onions, cut into thick ribs, separated
8 medium-size locally grown organic tomatoes, cut into wedges
¼cup chopped fresh parsley
Sea salt and pepper, to taste
1poundorganic pasta, cooked according to package directions
Place the carrots in a small pot and cover with water. Cover the pot and bring to a boil over high heat. Cook for about 2 minutes until crisp-tender. Remove from the heat and set aside (do not drain).
Heat the oil in a large, deep skillet over medium-high heat. Add the garlic, leek, red onions, tomatoes, basil, parsley, and white wine. Sprinkle with sea salt and pepper. Stir to combine. Cover and bring to a boil, then lower the heat to medium and cook at a low-medium boil, stirring occasionally, for about 20 minutes or until the sauce reduces by about half.
Stir in the carrots and cooking liquid. Continue cooking, uncovered for about 3 minutes, stirring occasionally until the carrots are tender. Taste for seasonings. Add the cooked pasta to the sauce and stir to combine. Taste for seasonings.