Sherry tagliatelle with cherry tomatoes and leeks

Ingredients for 4 servings:

• 500 g tagliatelle, wide
• 150 g onion(s)
• 2 cloves garlic
• 250 g leek
• 100 g lean bacon
• 250 g cherry tomatoes
• 4 cl sherry
• 4 cl cherry syrup
• 4 tbsp olive oil
• 2 pinches of cinnamon
• 1 tbsp parsley, chopped
• n. B. Sea salt and pepper, black
• e.g. chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the tagliatelle in salted water until al dente (firm to the bite). Peel and finely dice the onions and garlic. Heat the olive oil in a large pan and sauté the finely diced onions and garlic cloves until translucent. Cut the bacon into small cubes and add to the pan with the translucent onions and sauté everything until lightly browned. When everything has reached the right color, remove from the heat and let it simmer. Peel the leek and cut it lengthwise into finger-width strips. Wash the leek rings very thoroughly with cold water in a coarse sieve. Set aside and drain. Wash the cherry tomatoes and then halve them all. Now return the pan to the heat, add the drained leek and toss everything thoroughly until the leek is tender but still has a bite. Then deglaze with the sherry and cherry syrup. Reduce the heat and add the cherry tomatoes and herbs. Season to taste with cinnamon, sea salt, black pepper, and chili flakes. Let everything simmer for a while and then serve on the cooked tagliatelle.