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Creamy Caramelized Leek Pasta with Anchovy Breadcrumbs Recipe

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This Creamy Caramelized Leek Pasta combines tender, caramelized leeks with a vibrant green basil and lemon sauce, elevated by crisp anchovy breadcrumbs for a delightful contrast of textures. The dish is creamy and bright, featuring fresh baby spinach, sweet green peas, and a touch of Parmesan, making it a comforting yet fresh pasta recipe perfect for any occasion.

Ingredients

Pasta and Pasta Water

  • 1 lb. rigatoni (or pasta of choice)
  • 2 cups reserved pasta cooking water (divided)

Anchovy Breadcrumbs

  • 2 Tbsp. extra-virgin olive oil
  • 2 oil-packed anchovy fillets
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tsp. lemon zest (from 1 lemon)

Vegetable and Sauce Ingredients

  • 2 large leeks, roots and tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. butter
  • 4 garlic cloves, thinly sliced
  • 4 packed cups fresh baby spinach
  • 1 cup frozen green peas (no need to thaw)
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 cup fresh basil leaves (packed)
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 1/2 cup grated Parmesan, plus more for garnishing

Instructions

  1. Clean Leeks: Bring a large pot of generously salted water to a boil. Place your sliced leeks in a bowl of water to clean them thoroughly, as leeks often trap dirt and grit. Drain and pat dry with a paper towel, then set aside.
  2. Prepare Anchovy Breadcrumbs: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat. Add the oil-packed anchovy fillets and smash them, stirring until they mostly dissolve into the oil. Stir in the panko breadcrumbs and cook, stirring frequently, until golden and crisp, about 4 to 5 minutes. Remove from heat, stir in the lemon zest, transfer to a bowl, and wipe the skillet clean.
  3. Cook Pasta and Sauté Vegetables: Once the water is boiling, add the pasta and cook just until al dente. Before draining, reserve 2 cups of the pasta cooking water. Drain the pasta and return it to the dry pot. Meanwhile, heat 2 tablespoons olive oil and 2 tablespoons butter in the cleaned skillet over medium heat. Add the cleaned leeks and cook until softened and caramelized, about 7 to 8 minutes. Add the thinly sliced garlic and cook for 1 more minute until aromatic. Stir in the fresh baby spinach and cook until wilted, about 2 minutes, stirring often. Add the frozen green peas and cook 1 to 2 minutes until heated through. Season with kosher salt and black pepper.
  4. Blend Sauce: Transfer the sautéed vegetable mixture to a blender. Add the fresh basil leaves, lemon juice, and 1 cup of the reserved pasta cooking water. Blend on high speed until the sauce is smooth, creamy, and bright green.
  5. Combine Sauce with Pasta: Add the blended sauce back into the skillet (if large enough) or directly into the pot with the drained pasta. Set heat to medium and gradually stream in the remaining 1 cup of reserved pasta water along with 1/2 cup grated Parmesan cheese. Toss everything together until the pasta is well-coated and the sauce is creamy and loose. Taste and adjust seasoning with additional salt, black pepper, or Parmesan if needed.
  6. Serve: Spoon the creamy leek pasta into bowls, sprinkle generously with the anchovy breadcrumbs, and garnish with extra grated Parmesan, cracked black pepper, and a drizzle of olive oil for added richness and flavor.

Notes

  • Thoroughly cleaning leeks is important as they tend to have grit between their layers.
  • Anchovy fillets dissolve to add umami flavor without a fishy taste—don’t skip them for the breadcrumbs.
  • Reserve pasta water as it helps create a silky, cohesive sauce by adding starch and moisture.
  • If you don’t have rigatoni, any tube-shaped or similar pasta will work well.
  • Adjust salt carefully because anchovies and Parmesan contribute saltiness.
  • For a smoother sauce, blend vegetables until very fine but still creamy.
  • Leftover anchovy breadcrumbs can be stored in an airtight container and used as a topping for salads or roasted vegetables.

Find it online: https://cookedbygrace.com/creamy-caramelized-leek-pasta-with-anchovy-breadcrumbs-recipe/