Pasta with Prunes and Ricotta

• 1 pound Medium-length, Thick Pasta, Such As Gemelli
• 3 Tablespoons Extra Virgin Olive Oil
• 2 whole Leeks, Washed And Sliced, White And Light Green Parts Only
• 12 ounces, weight Pitted Prunes, Quartered
• 1/2 cups Fresh Ricotta, Plus 1/4 Cup For Serving
• Salt And Pepper, to taste

1. Bring a large pot of salted water to a boil and cook pasta according to package directions, or until the pasta is al dente.
2. In a large saute pan, heat olive oil over medium heat and add leeks, cooking until softened (roughly 5 minutes).
3. Add the prunes and cook until softened and heated through (roughly 57 minutes).
4. Drain the pasta, reserving 1 cup of cooking water.
5. Add cooked pasta and 1 cup of cooking water to a skillet, stirring to combine.
6. Simmer for one minute.
7. Add 1/2 cup fresh ricotta and stir until melted.
8. Add salt and pepper to taste.
9. Remove from heat and serve, topping each serving with a tablespoon or so of fresh ricotta.
10. Now go ahead.
11. Embrace your unusual side.

pasta, olive oil, leeks, fresh ricotta, salt

Taken from tastykitchen.com/recipes/main-courses/pasta-with-prunes-and-ricotta/ (may not work)