Tagliatelle with Leeks

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* Exported from MasterCook II *

 

Tagliatelle with Leeks - Liguria

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 4 Preparation Time :0:00

Categories : Italian Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds leeks

3 tablespoons extra virgin olive oil

1 handful parsley -- finely chopped

pinch dried rosemary

3/4 cup canned plum tomatoes, forced through a

sieve or pureed in the blender

salt and freshly ground black pepper

1 pound tagliatelle

2 tablespoons butter

1 cup freshly grated Parmesan cheese

 

Trim away the roots of the leeks. Cut lengthwise into halves and

carefully wash away the dirt that collects between the leaves. Cut

into slices 1 inch long. Heat the olive oil in a large frying pan and

cook the parsley and rosemary for 1 minute. Add the leeks and cook

gently for 10 minutes. Add the tomato puree, and salt and black

pepper to taste. Cover, and simmer for 30 minutes.

 

Cook the tagliatelle in plenty of lightly salted, boiling water.

Drain and transfer to a heated serving bowl. Dot with the butter and

pour the sauce over the pasta. Toss lightly. Serve at once, with

grated cheese on the side. Serves 4.

 

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NOTES : This is a light and delicious pasta sauce