The end of winter I usually try to start using up items in our freezer or pantry to make room for the next season’s harvest. I needed to make a dinner that made use of food we already had. A simple meal of pasta with leeks and tomato cream sauce sounded perfect. I was able to use up some of the leeks I had previously frozen.
Pasta with Leeks and Tomato Cream Sauce
Ingredients:
2 Tbsp butter
2 large leeks, trimmed, washed and sliced thin. (I used the leeks I had frozen)
½ cup dry sherry
1 28 oz can of whole tomatoes, drained, halved, seeded and chopped (you can also use home canned tomatoes)
¼ cup heavy cream
1/2 tsp dried tarragon
1 pound of pasta, I used linguine
Directions:
Melt the butter over medium heat in a medium size skillet. Add the leeks and sauté until softened.
Add the sherry, tomatoes, and simmer until the sauce has thickened slightly, about 5 minutes. Add the cream and cook another 2 minutes. Add the tarragon and salt and pepper to taste.
Meanwhile bring a large pot of water to boil to cook your pasta. Cook until al dente and drain. Toss the pasta with the tomato sauce and serve immediately.
Nancy on the Home Front 