Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1/4 pound (100 g) provolone dolce (mild Provolone)
- 12 ounces (350 g) bowties
- A leek, finely sliced
- 3 ripe tomatoes, blanched, peeled, seeded, and chopped
- 1 teaspoon green peppercorns (the kind packed in a pickling solution)
- 2 tablespoons unsalted butter
- 2 tablespoons Olive oil
- Salt
Preparation:
Set pasta water to boil; when it comes to a boil salt it, and cook the pasta until it reaches the al dente stage.While the water is heating begin to prepare the sauce, timing things so the sauce and pasta will be done at the same time: Finely slice the white part of the leek and sauté it over a gentle flame in the butter and oil a large skillet -- you want it to wilt and turn golden, but not to brown. Add the tomatoes and cook for another five minutes. Drain the pasta, give the colander a good shake, and turn the pasta into the skillet. Add the diced cheese and the peppercorns, mix well, and serve.
Yield: 4 servings bowties with Provolone cheese.
