Rigatoni in Tomatoes, Leek and Codfish sauce

This is a fast preparing recipe and I think that the taste of leek is great with the codfish and tomatoes….(for 4)

. 320 to 400 g of rigatoni pasta

. 2 leeks (only the white part) sliced

. 6 peeled of tomatoes without seeds cut into cubes

. 150 g of codfish desalated and unweaved

. 1 clove of garlic

. olive oil

Take to boil a large pan with water. Meanwhile prepare the sauce: in a non stick pan heat 2 tbsp of olive oil and make the clove of garlic golden. Take the garlic off the pan and add the sliced leek in a low heat temperature until it gets “transparent”. Add the unweaved codfish and mix well. Add the sliced tomatoes and cook for at about 15 minutes until the tomatoes are almost dissolved. Taste and if necessary add some salt.

In the meanwhile cook the pasta according to the instructions in the package. Switch off the heat of the sauce, add a small quantity of olive oil and when the pasta is cooked add it to the sauce, mixing for some minutes vigorously. Serve immediately strewed with minced parsley.