Mario Matassa’s recipe for trofie with leeks, tomatoes and basil is a delicious taste of Liguria – known in Italian as trofie alle ligure
The area around Cinque Terre, Liguria has a long-standing tradition of dried pasta. Trenette, long, thin linguine-like pasta, are served with pesto, potatoes and green beans. Equally popular today are trofie, as used in this recipe:
Preparation time 10 minutes
Cooking time 25 minutes
• 2 medium leeks
• 3 tbsp extra-virgin olive oil
• 350g baby plum tomatoes
• 200ml dry white wine
• 320g trofie pasta
• a large bunch of basil leaves
• salt and pepper
• Parmesan cheese for serving
1 Finely slice the leeks and place them in a heavy-based saucepan with the olive oil. Cook over a gentle heat for 10 minutes until softened.
2 Roughly chop the tomatoes and add these to the pan with the white wine. Simmer gently for another 10 minutes.
3 In the meantime, while the sauce is cooking, bring a large pot of salted water to the boil and add the trofie pasta. If you cannot find trofie pasta, just use pasta of similar size.
4 When the pasta is cooked, drain and add to the saucepan with the sauce, together with the basil leaves.
5 Mix well and season with salt and ground black pepper. Serve with grated Parmesan cheese.