Mezze maniche with cherry tomato and leek cream, an easy and fragrant recipe thanks also to the presence of basil, which makes this dish even better.
You can prepare this recipe in about 20 minutes.
In fact, just quickly clean the cherry tomatoes and the leek and cook them for about 10 minutes in total while cooking the pasta.
Blend the vegetables for a few moments and then mix the pasta in the final step.
In the recipe, you will find all the photographic steps to make it even simpler.
Below I leave you some ideas to use cherry tomatoes in some recipes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11 oz mezze maniche rigate
- 18 oz cherry tomatoes
- 3.5 oz leeks (cleaned)
- 3 tbsps extra virgin olive oil
- 1 oz coarse salt (for the pasta)
- to taste fine salt
- to taste basil
- 1 ladle water (pasta cooking water)
Tools
- 1 Electric knife
- 1 Cutting board
- 1 Frying pan
- 1 Pot
- 1 Blender
Steps
To make the Mezze maniche with cherry tomato and leek cream, first wash the cherry tomatoes well under cold running water.
Dry them.
Cut them in half.
Remove the stem part with roots and the outer part of the leek with a small incision.
Cut the leek into slices.
Cook the pasta in plenty of salted water and drain it al dente.
Meanwhile, in a large wok or frying pan, sauté the leeks in oil for 2 minutes.
Add the cherry tomatoes, the salt, stir and cook for 10 minutes on low heat.
After this time, let the sauce cool slightly and transfer it to the blender with the previously washed and dried basil.
Blend until you get a creamy density.
Put everything back inside the wok, add a ladle of pasta cooking water and mix.
Add the drained pasta and stir for a minute to flavor, on low heat.
Serve the dish hot.
You can also prepare the sauce the day before, let it cool and store it in the refrigerator in an airtight jar.
