Rigatoni with leek

Ingredients for 4 servings:

• 400 g Rigatoni or other pasta
• 400 g leek, cleaned
• 6 tbsp tomatoes, dried in oil
• 4 tbsp walnuts, chopped
• 8 tsp oil from the tomatoes
• 4 tbsp lean ham (Katenschinken), diced, alternatively Tyrolean bacon
• 2 tbsp thyme
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the trimmed leek into diagonal 1/2 cm thick rings and rinse thoroughly in a sieve under running water, then drain. Finely dice the sun-dried tomatoes. Dry roast the walnuts in a non-stick pan, let them cool, and roughly chop. Add 4 teaspoons of tomato oil to the pan and heat. Fry the ham cubes for 2 minutes. Add the remaining tomato oil, tomatoes, and leek, and sauté over high heat for 4-5 minutes. Cook the pasta in salted water until al dente, drain, reserving 4-5 tablespoons of the pasta water. Add the pasta to the vegetables and fold in. Bring to a boil with the pasta water. Season with pepper. If you like a little more sauce, add a little more stock or water.