To round out this tasty dish, serve with a leafy green salad and
slices of warm crusty bread and your favorite olive oil. Preparation tip: The longer you marinate the sun dried tomatoes, the more flavorful the tomato broth.
1 cup boiling
water
¼ cup olive oil
1 cup thinly
sliced leeks
4 cloves garlic,
thinly sliced
2 tablespoons
small capers
⅓ cup toasted pine
nuts
½ teaspoon salt
Freshly ground
black pepper, to taste
½ pound (3 cups
dry) pasta, i.e.,
Feta cheese, crumbled (garnish)
1.
In a small bowl, combine the sun dried tomatoes with 1 cup of boiling water. Cover and let stand for 15 minutes or several hours. Remove
tomatoes, reserving water, and cut into small pieces.
2.
Bring a large pot of water to a boil. Cook the pasta according
to package directions.
3.
While the pasta is cooking, heat the oil in a sauté pan over
moderate heat and sauté the leeks until tender. Add garlic and cook for a few
minutes.
4.
Add the tomato water, tomatoes, capers, pine nuts, salt, and
pepper to the leek/garlic combination and stir to combine.
5.
Divide pasta among 4 serving bowls and spoon the tomato mixture
over the hot cooked pasta, distributing evenly. Serve immediately. Pass the feta
cheese to your guests if desired.
4 servings
