Orecchiette with Smoky Tomato Leek Purée
This sauce is so ridiculously good. The leeks give it a nice mellow, sweet taste that combines nicely with the smokiness of the paprika. The strong oregano flavor just ties everything together and makes it extra delicious. I think I will put this sauce on my next pizza, yum!
Oh and you really want to use an immersion blender here, as the sauce is quite thick - a regular blender will work but you will have to scrape it down every 2 seconds and it will take forever.
- 5 ripe Roma tomatoes, diced (3 cups)
- 4 cups sliced Leeks (1 large)
- 1 16 oz bag Orecchiette pasta (any pasta will do)
- 3 tsp Oregano
- 3 tbsp Extra virgin Olive oil
- 3/4-1 cup reserved pasta water
- Freshly ground Black pepper, to taste
- 1 tsp Smoked paprika
- 5 large Garlic cloves
- 1-3/4 tsp Sea salt, plus more to taste, if desired
- Cook Orecchiette in a large pot of unsalted water following the directions on the package; drain, reserving 1 cup of the cooking water.
- Heat olive oil in a medium skillet over medium heat. Add leeks, salt, paprika and pepper and cook for 2 minutes. Add garlic, cooking and stirring for another 2 minutes.
- Add tomatoes and oregano, cover the pan and cook for 3 minutes. Stir, then cover again and cook for an additional 2 minutes. Add reserved pasta water, between 3/4-1 cup depending on how juicy your tomatoes are. Cover again and simmer for a final 5 minutes.
- Blend the sauce using an immersion blender until as smooth as you want it. Add orecchiette and mix well. Serve hot.