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Pasta with Leek and Tomato


So I’m back in New York. Back to long walks in the city, battling the wind, exploring new neighborhoods. Back to readings and postings and papers. Back to my apartment with my friends, terrible lighting (forgive the pictures), and… snug kitchen.

After the whirlwind of returning and erranding and grocery shopping, I came home at 3 desperate for something to eat. So I whipped up this dish with the produce I had just purchased. Perhaps you can tell–I’m on a leek kick. After that first shy sampling, I have plunged head-first. Last week we made a sauteed leek, broccoli, and cauliflower medley to go with dinner. Therefore leeks had to make it onto this most recent grocery list. And after eating this pasta for lunch, I ended up making tilapia for dinner with essentially the same ingredients. Delicious and both meals took no time at all. Between the two meals, I have generated some new leek converts–maybe you’ll come to the other side too?

Pasta with Leek and Tomato
Serves 1

1 leek, cut in half and chopped
handful of cherry tomatoes, halved
olive oil
1 clove garlic, minced, or garlic powder
salt, pepper to taste
1/4 box of penne pasta

Wash leeks thoroughly (this is easier to do if you halve the entire leek–slicing it from top to bottom. The dark green can be discarded); sautĂ© leeks in a pan with olive oil until slightly browned, about 10 minutes. Add tomatoes to the hot pan so they cook a bit and release their juices.

Meanwhile, in a bowl, pour about 2.5 tablespoons of olive oil and a dash or two of garlic powder or one clove of fresh garlic, minced.

When pasta is ready, toss with vegetables and oil. Add salt and pepper to taste.

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