LEEKS with Wine Sauce over Penne
Serves 4
This is an elegant, light pasta that works well if you are serving a full, rich meal. It’s a departure from red sauce and more typical Italian vegetables.
2 pounds medium leeks
¼ cup olive oil
½ cup dry white wine
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley leaves
1 pound penne
¼ cup grated Parmesan cheese
Put a large pot of salted water on the stove to boil for the pasta.
Trim and discard the dark green tops and outer leaves from the leeks. Trim a thin slice from the root end of the leeks and cut each leek in half lengthwise. Wash the trimmed leeks. Spread the inner layers gently to remove any trace of soil without separating the layers. If the leeks are very sandy, soak them a number of times in clean water.
Put the leeks, cut-side down, on a cutting board and slice crosswise into very thin strips.
Heat the oil in a large skillet over medium heat. Add the leeks and sauté until wilted, about 10 minutes. Reduce the heat if the leeks start to brown.
Add the wine, salt, and pepper, reduce the heat to low, and simmer until the sauce thickens a bit and the scent of wine fades, about 5 minutes. Stir in the parsley. Taste to see if additional salt and pepper are needed.
While the sauce is cooking, cook the penne according to the package instructions until al dente, then drain. Toss the hot pasta with the leek sauce in the skillet. Add the grated cheese and mix well.
Transfer to pasta bowls and serve immediately.