Caramelized Leek Spaghetti Recipe

Leeks shine in this weeknight pasta recipe. Four leeks are thinly sliced and cooked down until silky and slightly caramelized, and when you think it can’t get any better than this, butter, aged provolone, and Parmesan cheese flavor the sauce with a delightful tangy, salty spiciness. Fresh basil releases its fragrance immediately after touching the hot pasta, further elevating this simple dish. Yet the real winner here are the crispy, fried leeks that top the pasta for a texture break that showcases the versatility of this wondrous allium. 

Recipe by Marianne Williams

Leeks can be really sandy and gritty, so it’s important to wash them well before cooking. If you have a salad spinner, that’s an easy way to clean them. Slice the leeks into rings and soak them in water, swishing them with your hands to release dirt. Change the water if it’s super sandy and soak for another minute. Drain and spin to dry well.