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Spaghetti with leeks, finished with olive oil.
Soft leeks, spaghetti and just enough cooking water to bring them together.
30 min4 servings
Preparation 10 min · Cooking 20 min
A Gourmethica recipe
Ingredients
For 4 servings
Servings
Cooking timer · 20 min
Method
4 steps, simply.
Wash the leeks
Split the leeks, rinse thoroughly between their layers and slice finely. Chop the garlic.
Soften
Heat 2 tbsp oil in a large frying pan. Add the leeks, garlic and 3 tbsp water. Cover and cook gently for 15–18 minutes, stirring occasionally.
Cook the pasta
Meanwhile, cook the spaghetti in boiling salted water according to the packet. Reserve 200 ml cooking water before draining.
Toss and serve
Add the spaghetti to the leeks with 50 ml cooking water. Toss over low heat for 1–2 minutes, adding a little more water if needed. Off the heat, add the remaining oil, finely grated zest and pepper. Taste before salting.
The small details that make the difference.
A few pointers before you start.
Do I use the green part of the leek?
Use the white and tender green parts. The tougher dark green leaves can go into stock.
Can I add cheese?
Yes, a little grated cheese at the table if you like. Taste before adding extra salt.
Good things, to start with.
Leeks become gently sweet when given time to soften. Tossed with spaghetti and a little cooking water, they make a sauce in the pan without cream.
Libera Terra spaghetti and La Madre Terra olive oil form the base. A little lemon zest adds freshness at the end.
La Lettre
The panettoni's arrival, and one recipe a month.
Gourmethica · Spaghetti with gently softened leeks · gourmethica.ch/en/recettes/spaghetti-poireaux-huile-olive