When my mother was getting out and grocery shopping in her latter years, she often shopped at Dan’s in Park City, Utah, where she lived. The store gave out cards with printed recipes by chef Nick Stellino from his Cucina Amore cooking show on public television. I’d never heard of him, but he authored a cookbook of the same name as his show, published in 1995. From what I can tell from Amazon, he’s written at least 11 other cookbooks.
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My mother recently gave me these little recipe cards she’d collected and recently I finally had time to go through them. One recipe really spoke to me – Pasta with Leeks. I love leeks and feel like they’re somewhat under appreciated. And I don’t think I’ve never put them in a pasta.
Ironically, the day I made this recipe I spotted the one and only Nick Stellino on Instagram! (@ChefStellino) He’s still actively cooking, and he’s just completed his 31st year on public television. Turns out, he’s originally from Palermo, Italy, but moved to the U.S. at the age of 17. For more information on Stellino, check out Nick Stellino.com.
This pasta recipe is very good, and any kind of protein would work well in the dish, like chicken or shrimp. This pasta can be made and enjoyed any time of year.
Pasta with Artichokes, Leeks & Olives
Somewhat adapted
12 ounces tortiglioni
2 leeks, white part only, sliced
5 tablespoons olive oil
5 garlic cloves, minced
1/2 teaspoon red pepper flakes, plus more, as desired
1/2 cup pitted Kalamata olives, sliced
5 artichoke hearts, quartered
1 – 14.5 ounce can diced tomatoes, drained
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup chicken stock
2 tablespoons fresh basil
3 tablespoons freshly grated Parmigiano Reggiano
Bring water for the pasta to a boil in a large pot. Cook according to package directions. Drain the tortiglioni.
To prepare the leeks, cut off the root end and pull off the outside leathery leaves. Slice the leeks crosswise thinly and place in a bowl of water, shaking the slices gently. After about 5 minutes, remove the leeks to a towel or paper towels and leave to dry somewhat. Even if the slices look void of silt, they may not be.
In a large skillet on medium heat, cook the olive oil, garlic, and red pepper flakes for 2 minutes; don’t let the garlic brown. Add the leeks and sauté them for 5-6 minutes, or until they’re unit soft.
Add the olives, artichoke hearts and diced tomatoes and cook, gently tossing, for 3 minutes. Add the salt and pepper and pour in the stock. Bring the mixture to a boil, reduce the heat and simmer, uncovered, for 10 minutes.
Add the cooked pasta to the sauce and add the chopped basil and cook over medium heat for 3 minutes, until the pasta has absorbed much of the remaining liquid in the skillet. If more liquid is preferred, add some pasta water, warmed broth, or even some heavy cream. Remove from the heat, add the cheese, and stir well.
Serve immediately, with extra cheese.
I also served the pasta with extra cayenne pepper flakes.
I especially enjoyed these artichoke hearts via Amazon, of course.
