Spaghetti with Leeks and Tomatoes

Behold - a spare bunch of leeks! At first I considered a riff on spaghetti with ramps, but realized the leeks would have to cook significantly longer. Ended up making a delicious variant on this Bittman recipe. Major changes: halved the amount of pasta (because I never seem to have enough veggies when I follow these types of recipes), added a shallot (because I have scads available) and omitted the parsley (didn't have any). Yum nonetheless - even cold, when I brought some leftovers for lunch and was too lazy and hungry to heat them. May add pancetta (as in this recipe) next time, too - it'll probably contrast nicely with the sweet vegetables.

• 3 large leeks - trimmed, cleaned, halved and chopped (not too finely)
• 4 tbsp. olive oil or butter (used the former this time)
• 2 cloves garlic, peeled and lightly crushed
• 1 shallot, coarsely chopped
• about 1 cup grape tomatoes, chopped
• 1/2 heaping tsp. red pepper flakes
• salt and freshly-ground black pepper to taste
• 6 oz. whole wheat spaghetti

Put 2 tbsp. olive oil in a pan on medium-high heat. Saute the garlic for about a minute (just till it begins to brown), then remove it. Add the leeks and red pepper flakes; saute the leeks, stirring now and then, till they wilt (about 7-10 minutes).

Lower the heat to medium and add tomatoes. Cook another 5-10 minutes, stirring occasionally, till leeks begin to brown. Season with salt and pepper.

Cook pasta till tender then drain, reserving 1/2 cup of pasta liquid. Toss the pasta, leek mixture and remaining 2 tbsp. olive oil, adding some of the pasta water if the sauce seems too dry (mine didn't need any). Correct seasoning and serve.