Incredible Tomato Leek Pasta Bake | Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Blitz the garlic bread into fine crumbs in a blender, mix with a little olive oil and set aside.
2. Preheat the oven to 180°C (350°F, gas 4).
3. Peel and thinly slice the garlic. Trim, wash and thinly slice the white parts of the leeks, keeping the green tops for another use.
4. Heat 2 tablespoons of oil in a large shallow casserole over medium heat and add the garlic. Finely slice the basil stalks and add them with the oregano, frying gently for a couple of minutes.
5. Add the leeks, season with a pinch of salt and pepper, and cook gently for 10 minutes until soft, stirring often and lowering the heat if they colour.
6. Add the tomatoes, breaking them up with a spoon. Half-fill each tin with water, swirl and add to the pan. Bring to the boil, then reduce to low and simmer for 15 to 20 minutes.
7. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes, then drain, reserving a mugful of the cooking water.
8. Blend the sauce with most of the basil leaves (keeping a few aside) until smooth, in batches if needed, and season. Return to the casserole, stir in the pasta, loosening with cooking water if needed.
9. Finely grate the cheese over, nestle the frozen spinach into the pasta, sprinkle the garlic crumbs on top, and bake for 20 minutes until golden, tender and bubbling.
10. Rest for a couple of minutes, then scatter over the reserved basil and finish with extra grated Parmesan.

Summarized from Jamie Oliver's video. Watch it for the details.

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