Pasta with Leeks and Parsley
Ingredients: 4 T extra virgin olive oil or butter 2 cloves garlic, lightly crushed 3 large or 4 medium leeks (at least 1 pound), trimmed, washed, and chopped 1/2 red bell pepper or 1 tomato, chopped (optional) 1 pound spaghetti, linguine, or other long pasta salt and freshly ground black pepper 3/4 cup chopped fresh parsley leaves Prepare: Bring a large pot of water to a boil and salt it. Meanwhile, put half the oil or butter in a large skillet over medium-high heat. When the oil is hot or the butter is melted, add the garlic and cook, stirring occasionally, until the garlic browns, about 2 minutes; remove the garlic if you'd like. Add the leeks and cook, stirring occasionally, until softened, about 10 minutes. Add the bell pepper, if you’re using it, and lower the heat; continue to cook, stirring once in a while, until the leeks begin to caramelize, about 5 minutes. Cook the pasta in the boiling water until tender but not mushy. When it’s done, drain it, reserving about 1/2 cup of the cooking water. Toss the pasta and leeks together with the remaining oil or butter, a few sprinklings of black pepper, and all but a little of the parsley, adding a bit of the cooking water if the mixture seems dry. Taste and adjust the seasoning. Garnish with the remaining parsley and serve.
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