Sun-Dried Tomato And Leek Timbales

• 3 ounces angel hair pasta
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large leek, finely sliced
• 2 ounces sun-dried tomatoes packed in oil, drained and chopped
• 1 teaspoon dried oregano
• 2 eggs, beaten
• 1/2 cup light cream
• 3 tablespoons parmesan cheese, freshly grated
• salt
• fresh cracked pepper
• Sauce
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 cup tomatoes, chopped
• 1 teaspoon mixed dried Italian herb seasoning
• 4 tablespoons dry white wine

1. Cook pasta till al dente.
2. Preheat oven to 350u0b0F.
3. Heat butter and oil, add leek and cook gently for 6-7 minutes until tender.
4. Add the sundried tomatoes and oregano and cook for a further 2 minutes.
5. Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan.
6. Season with salt and pepper and distribute evenly between four greased ramekins.
7. Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set.
8. To make the tomato sauce - cook onion and garlic in olive oil until softened.
9. Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy.
10. Blend till smooth or press through a sieve.
11. Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate.
12. Pour over sauce and garnish with lettuce and lemon wedges.

pasta, butter, olive oil, tomatoes, oregano, eggs, light cream, parmesan cheese, salt, fresh cracked pepper, sauce, olive oil, onion, garlic, tomatoes, mixed dried, white wine

Taken from www.food.com/recipe/sun-dried-tomato-and-leek-timbales-128581 (may not work)