Categories: Pasta, Vegetarian, Quick
Yield: 4 Servings

2 Leeks, cleaned and cut into Rounds
2 clove Garlic, minced
2 Or 3 medium zucchini, cut Into 1/2cm semi-circles
1/4 cup Extra virgin olive oil
600 g Tomatoes, ripe, chopped
500 g Orecchiette or other short Pasta
1 Handful flat-leaf parsley Roughly chopped
Salt and pepper to taste
Grated Parmesan or pecorino to taste

Recipe from Steve Manfredi, Bel Mondo restaurant, Sydney. Australia
Manfredi makes this dish for his daughter when she has to be somewhere in
a hurry. Like most 14 year-olds, she has a frantic social diary. He loves
this dish as much as she does, partly because it takes as long to make the
sauce as it does to boil water and cook the pasta. The first time you make
this, start the sauce first then put on the water for the pasta. When you
get really fast at it, put the water on first, make the sauce and try for
a personal best (says Manfredi).

Fry the leeks, garlic and zucchini in the olive oil for half a minute.
Add the tomatoes and simmer for 8-10 minutes.
Meanwhile, fill a large pot with water and bring to the boil, add the
pasta and cook until al dente.
Add the parsley to the tomato mixture and season.
Toss it with the cooked and drained pasta and serve with the grated
cheese.
Any pasta left over is perfect for lunch the next day.
Total preparation time 15 minutes.