HARISSA POMODORO SPAGHETTI

INGREDIENTS

• 1 cup extra virgin oil, divided
• 10 cloves garlic, finely chopped
• 3/4 cup sambal oelek Asian chile garlic sauce
• 2 cups finely chopped basil, divided
• 3/4 teaspoon vegetable base
• 1 tablespoon kosher salt
• 1 can (28 ounces) crushed tomatoes
• 1 quart mild harissa paste
• For the spaghettini:
• 3/4 cup olive oil
• 3 leeks, white and light green parts only, halved lengthwise, thinly sliced
• 9 cloves garlic, finely chopped
• 1 tablespoon crushed red pepper
• 3 pints grape tomatoes, halved
• 6 large zucchini, halved, sliced
• 2 pounds baby spinach leaves
• 1 pound shredded parmesan cheese
• 3 quarts prepared harissa pomodoro sauce
• 3 pounds Barilla® Thin Spaghetti
• 1 cup chopped Italian parsley

PREPARATION

1. 1. For the Harissa Pomodoro Sauce: Heat 1/2 cup oil in large stockpot on medium heat. Add garlic; sauté 1 to 2 min. or until softened. Stir in chili garlic sauce; sauté 1-2 min. or until fragrant. Whisk in 1 cup basil and remaining sauce ingredients; cook 15-20 min. stirring occasionally. Remove from heat; stir in reserved olive oil and basil. Cool, cover and refrigerate.
2. 2. For the spaghetti: Meanwhile, bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Drain.
3. 3. Heat olive oil in large rondeau on medium-high heat. Add leeks; cook 2-3 min. or until translucent. Add garlic and crushed red pepper; cook 30 sec. or until fragrant.
4. 4. Add tomatoes and zucchini; cook 2-3 min. until slightly softened. Add spinach, cheese and Sauce; cook 3-4 min. or until heated through and greens are wilted.
5. 5. Add cooked pasta to vegetable mixture; toss vigorously with tongs to coat 2-3 min. or until combined.
6. 6. Sprinkle with parsley before serving.