Spaghetti in Rosé Sauce with Leek Draft

How I make it

1. Cook the pasta in plenty of boiling water for about 30 seconds less than the package says. Drain and set aside.

2. Thinly slice the leeks and cut the tomatoes into small cubes.

3. In a pot large enough for all the pasta, heat the olive oil and add the leeks, thyme and a little seasoning.

4. Cook over medium-high heat, stirring, until the leeks are soft and translucent.

5. Add the tomato paste and cook, stirring, for about 1 minute. Stir in the diced tomatoes and cook over medium heat for about 2 minutes.

6. Add the cream and milk and stir. Tear in the basil leaves. Taste and season with salt and pepper.

7. Add the pasta and cook over high heat, stirring, until it absorbs the sauce.

8. Serve right away, topped with a few fresh basil leaves.

What I've learned

• I take the pasta out 30 seconds early because it finishes cooking in the pot with the sauce.