- 3 leeks
- 2 tablespoons extra virgin olive oil (EVOO)
- 6 slices center-cut bacon, thinly sliced
- 3 cloves garlic, very thinly sliced or chopped
- Salt and pepper
- 1 can Italian whole tomatoes in tomato puree (28 ounces)
- 1/4 cup flat leaf parsley, chopped
- 1 pound regular or whole wheat spaghetti
- Freshly grated Parmigiano Reggiano cheese
- A handful of fresh basil, thinly sliced or chopped
- Trim the tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill a sink or large bowl with water and wash the leeks, separating the layers and swishing them around in the water. Dry in a salad spinner or on kitchen towel and reserve.
- Bring a large pot of water to a boil for the pasta.
- Heat a deep skillet over medium-high heat with the EVOO, two turns of the pan. Add the bacon and crisp. Add the reserved leeks and garlic and cook for 2-3 minutes to soften. Season liberally with black pepper.
- Add the tomatoes and puree to the pan and mash up the tomatoes. Bring up to a simmer and let the tomatoes thicken over low heat while you cook the pasta. Stir in the parsley.
- Salt the pasta water and cook the pasta to al dente. Drain the pasta and toss with the sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.