Parmesan-Leek Tomato Pasta

An aromatic and spicy Parmesan-leek tomato pasta makes for an easy, savory dinner recipe that you can throw together easily.

A rich Parmesan pasta with aromatic leeks and basil is a perfect midweek dinner.

Tomatoes and leeks are an elite combination for pasta sauce. Leeks bring a mild oniony flavor that works so nicely with the sweetness of cherry tomatoes. The spice from crushed red pepper, pungent basil, and fresh Parmesan tie it all together in a sauce that coats tagliatelle perfectly.

How to make Parmesan-leek tomato pasta

You only need a few ingredients to make this rich tomato sauce.

What you need

• Leeks: Use two small leeks. You only need the white and light green parts. You can reserve the dark green tops for homemade stock.
• Tomatoes: I used two pints of cherry tomatoes, but you can use canned tomatoes or diced tomatoes.
• White wine: A dry white wine works so well in this sauce, but if you don’t have it, use water.
• Parmesan: I recommend using freshly grated Parmesan cheese for the best flavor and texture. It’ll add a nutty flavor and give the sauce a creamy texture.
• Fresh basil: A handful of fresh basil adds a perfect aroma and summery flavor to this sauce.
• Tagliatelle: I used tagliatelle pasta with this sauce, but your favorite pasta shape works here. Try it with rigatoni, pappardelle, or linguine.

How to make it

• Step 1: Start by sautéing the leeks until they soften. Add the tomatoes and cook until the skins begin to split. Add the white wine and bring to a boil. Reduce the heat and simmer uncovered for about 25 minutes. As the sauce simmers, cook the tagliatelle. Be sure to reserve about ½ cup of the pasta water before you drain the pasta.

• Step 2: Break the tomatoes apart as they simmer. You may need to add a splash of water as the tomatoes simmer if they evaporate too quickly.
• Step 3: Add the basil and Parmesan. Stir until the cheese melts.

• Step 4: If you want a smoother sauce, blend it with an immersion blender.

• Step 5: Add the cooked tagliatelle to the sauce and toss to coat, adding the pasta water as needed to create a velvety sauce that coats each piece of pasta.

After that, you’re ready to serve it up. Transfer the Parmesan-leek tomato pasta to a large serving bowl. Serve it with more basil and Parmesan cheese on top if you like. Enjoy!

Parmesan-Leek Tomato Pasta

An aromatic and spicy Parmesan-leek tomato pasta makes for an easy, savory dinner recipe that you can throw together easily.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Inactive time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 5

Calories: 534kcal

Equipment

• Wide pot
• Large pot
• Colander
• Immersion blender

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 leeks (white and light green parts only; trimmed, scrubbed, and cut into thin rounds)
• 2 pints cherry tomatoes
• ½ teaspoon crushed red pepper (plus more to taste)
• ½ cup white wine or water
• 1 cup Parmesan cheese (freshly grated)
• 1 cup basil leaves (loosely packed and roughly chopped)
• 16 ounces tagliatelle
• Salt and pepper

Instructions

Sauté the leeks:

• Heat 2 tablespoons extra virgin olive oil in a wide pot over medium-low heat. Add the leeks and season with a pinch of salt and pepper. Cook for 7 to 8 minutes, stirring often, until the leeks soften. Be careful not to brown them too much; adjust the heat to low as needed.

Cook the cherry tomatoes:

• Add the cherry tomatoes to the pot and season with salt, pepper, and crushed red pepper. Sauté over medium heat with the leeks until the skins begin to split, about 5 minutes.

Simmer the sauce:

• Add the white wine and bring to a boil. Reduce the heat to low and simmer the tomatoes and leeks, uncovered, for 25 to 30 minutes. Gently break the tomatoes apart as they simmer. Add a splash of water if the liquid in the pot evaporates too quickly. Taste and add more salt, pepper, or crushed red pepper if needed.

Cook the tagliatelle:

• As the sauce simmers, cook the tagliatelle. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Scoop out ½ cup of the pasta cooking water and set it aside. Drain the pasta.

Finish the sauce:

• Turn the heat on the sauce to medium. Once it begins to bubble, add the Parmesan cheese and basil. Stir until the cheese melts. Taste and season.

Blend the sauce (optional):

• If you’d like a smoother sauce, use an immersion blender to purée the sauce to a smooth consistency. If using a traditional blender, be sure to return the sauce to the pot.

Finish the pasta:

• Turn the heat on the sauce to medium. Add half the pasta cooking water and the cooked tagliatelle. Toss to coat for 1 to 2 minutes, adding more pasta water as needed, until the tagliatelle is completely coated. Turn off the heat.

To serve:

• Transfer the pasta to a large serving bowl. Finish with more Parmesan cheese and fresh basil leaves on top. Enjoy!

Nutrition

Calories: 534kcal | Carbohydrates: 78g | Protein: 23g | Fat: 15g | Sodium: 371mg | Fiber: 5g | Sugar: 8g | Vitamin C: 48mg

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