RECIPE DETAILS

1. Bring a large pot of generously salted water to a boil and cook the pasta until just al dente, following the package directions. Before draining, reserve about 120 ml of the pasta cooking water.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt, then cook slowly for 6 to 8 minutes, stirring often, until softened, glossy, and lightly sweet without browning too much.

3. Stir in the chopped sun-dried tomatoes, black pepper, and red pepper flakes. Cook for 1 to 2 minutes to bloom the spices and let the tomatoes release their flavor into the oil.

4. Add about 60 ml of the reserved pasta water to the skillet and stir, scraping up any flavorful bits from the pan. Let the mixture simmer briefly so it becomes slightly saucy.

5. Add the drained pasta directly to the skillet and toss well to coat every strand or piece in the leek and tomato mixture. If the pasta looks dry, add more reserved pasta water a little at a time.

6. Reduce the heat to low and sprinkle in most of the Parmesan, tossing continuously until it melts into a light, silky coating. The sauce should cling to the pasta rather than pool at the bottom of the pan.

7. Taste and adjust with more salt, pepper, or red pepper flakes as needed. If you want a looser finish, add a final splash of pasta water and toss again.

8. Serve immediately in warm bowls with the remaining Parmesan on top and a final drizzle of olive oil if desired.