This is the easiest recipe I have posted. I used San Marzano, a plum shaped Italian variety that is in season now. But you can use any ripe and tasty tomato. Even over ripe works for this recipe. The addition of Lemon Dill Chef Butter makes this really something special and you do not even need cheese. I add sautéed Monterey Bay Sea Bass but realized when we were enjoying it that the pasta was amazing on it’s own.
Serves 4 to 6
Ingredients
2 Tbs olive oil
1 pound ripe tomatoes, large dice
1 cup dices leeks
1 Tbs minced garlic
1 pound capellini pasta, cooked al dente
1/2 cup pasta water
Kosher salt
Fresh ground pepper
1 roll Lemon Dill Chef Butter cut into medallions
Method
Heat the olive oil in a large sauté pan over medium heat. Add the diced leeks to the pan and sauté until translucent. Add the tomatoes and garlic and cook over medium heat until a sauce forms. Depending on the water content of the tomatoes this can take 5 to 10 minutes. When the sauce has thickened add the pasta water and the pasta. Toss the sauce with the pasta until the pasta is well covered. Add 2 or 3 medallions of Lemon Dill Chef Butter and combine just until the butter is melted. Pour the pasta into bowls and top with another medallion of Chef Butter.
