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Roasted Tomatoes (choose quantity according your taste):
Cut tomatoes into 1” cubes.
Season with salt and pepper.
Toss with olive oil and roast at 375° for 15-20 min, until tips of tomatoes are roasted.
Melted Leek Cream Sauce:
In a sauce pan, sauté over low heat:
One leek sliced into 1/8” thick rounds, 1 minced shallot, 3 cloves minced garlic, and 2 Tbs butter. Butter should not brown. Keep temperature low to prevent browning butter.
Cook till very soft and tender, about 20 min.
Add ½ cup of white wine, turn heat to medium high, and cook 5 min.
Transfer to blender and purée.
Return to pan and add a cup of cream and cook till thickened.
Season with cayenne, white pepper, and salt to taste.
Cook pasta to taste and drain, reserving 1 cup of liquid.
If sauce is too thick, add some cooking liquid.
Plate pasta, then add sauce, then tomatoes, and garnish with julienned basil. Your favorite seafood can be served alongside the pasta or be incorporated into the melted leek cream sauce.