Baked Pasta and Leeks With Anchovy Cream one pot meal

  

When cooked with pasta, anchovies, cream, leeks, and Parmesan work their magic. Anchovies offer more than just salt to this rich and creamy meal; they also add a lot of umami.

 

1 lb. short pasta

Kosher salt ¼

3 cups extra-virgin olive oil

large leeks (about 1½ lb.), white and pale green parts only

15 oil-packed anchovies, drained (from a 1.5-oz. tin)

6 garlic cloves, thinly sliced

1 tsp. mild red pepper flakes

2 cups heavy cream

3oz. Parmesan, finely grated

1 10-oz. bag of frozen baby peas

 

Prepare the oven to 400 degrees Fahrenheit. Prepare the pasta till very al dente in a big pot of boiling salted water, about two minutes shorter than package guidelines. Put aside after draining.

In the meantime, in a large Dutch oven or big high-sided skillet, heat the oil over medium heat. Season with a couple pinches of salt and pepper. Cover and cook for 6-8 minutes, until it's soft and golden around the edges. Remove the cover and stir in the anchovies, garlic, red pepper flakes, & several grinds of black pepper. Cook while stirring periodically, for five minutes at a time till the anchovies are dissolved and garlic is soft. Pour in the cream then 3 oz. Parmesan. Come to a boil & season with salt and black pepper. Toss in the peas and saved pasta to coat; sprinkle with extra Parmesan. Bake for twenty-five to thirty minutes till the top is crisp & the cream begins to bubble around the edges. Allow it to cool for a few minutes before serving.