Leek and Pasta Al Forno

This is another of those amazingly versatile baked pasta dishes! You can chuck all kinds of extras into this, such as mushrooms, chopped bacon or proscuitto, a chopped stick of celery or even a handful of lentils.

Ingredients:

• 2 tablespoons of olive oil
• 1 small onion, finely chopped
• 1 fat garlic clove (or two skinny ones), finely chopped
• 2 medium leeks, sliced
• 1 400g can chopped tomatoes
• 1 tbsp fresh chopped flatleaf parsley, or 1/2 tsp dried parsley
• 150g dried pasta
• 150g mozzarella, cut in small cubes
• Salt & pepper to taste
• grated Parmesan
• small handful of fresh breadcrumbs
• a few more drizzles of olive oil

1. Heat the olive oil and cook the onions, leeks and garlic until softened and golden.
2. Add the tomatoes, salt, pepper and parsley, and simmer for 30 minutes until thickened.
3. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. If it seems too dry add a few spoonsful of the pasta water.
4. Fold in the mozzarella cubes, and place in an oiled ovenproof dish large enough to hold the pasta mixture in a shallow layer.
5. Toss the grated Parmesan with the breadcrumbs, season with salt and pepper and add a drizzle of olive oil. Mix well and spread evenly over the top of the pasta with a drizzle of fresh olive oil.
6. Bake in a preheated 425 degree F. oven until bubbly, about 15 to 20 minutes. Serve right away.

Serves 2