Grilled Artichoke and Leek Pasta Sauce
1 1/2 lb pasta
3/4 cup artichoke hearts
1 leek, white part only
3 Tbsp diced red onions
1/2 Tbsp extra virgin olive oil
1/2 Tbsp minced garlic
3/4 cup chopped plum tomatoes
1/2 Tbsp fresh basil, chopped
1/2 Tbsp fresh thyme, chopped
1 1/2 cups vegetable stock
1/4 cup tomato puree
Pinch of sea salt
Pinch of freshly ground black pepper
Cook pasta according to directions on package.
Grill artichoke hearts and leeks over medium heat, or under the broiler. Cool slightly and dice. Set aside.
In a medium skillet, sauté red onions in olive oil until browned. Add garlic and cook for 2 more minutes. Add tomatoes, herbs, vegetable stock, and tomato puree. Bring to a boil, then lower heat and let simmer on low heat for 20 to 30 minutes.
Remove from heat. Season with salt and pepper.
Put 2 cups of cooked pasta on each plate. Spoon 1/2 cup sauce on top of each plate of pasta. Garnish with diced artichoke hearts and leeks.