Penne with Mushrooms, Leeks, and Dried Tomatoes

From Mollie Katzen's Vegetable Heaven. (Hyperion Press, 1997). I have notes in the book that I've made it for company a couple of times, and it's always been a hit. Good to know!

1 cup sundried tomatoes (about 2 ounces, not packed in oil), cut into small pieces with scissors
3 large cloves garlic, peeled and coarsely chopped
1 1/2 cups water
2 tablespoons olive oil (plus extra for the pasta)
3 cups cleaned, minced leeks (about two large leeks)
1 tsp salt
3/4 pound fresh domestic mushrooms, chopped
1/4 pound fresh shiitake mushrooms, stemmed and chopped
3/4 - 1 pound penne
1/4 cup grated parmesan or pecorino cheese

For the top:
Freshly ground black pepper
Chopped flat-leaf parsley
Lightly toasted pine nuts
Dried tomato pesto (optional)

Combine the dried tomatoes, garlic, and water in a small saucepan and bring to a boil. Turn the heat way down, cover, and simmer for 5 minutes, Set aside.

Heat 2 tbsp olive oil in a deep skillet or saute pan over medium-high heat. When the oil is very hot, add the leeks and saute for about 1 minute. Sprinkle with 1/2 tsp salt, turn the heat to medium, and saute for 5 minutes longer.

Stir in all the mushrooms and the remaining 1/2 tsp salt, cover, and cook for about 10 more minutes over medium heat, stirring occasionally. Meanwhile, put up a large potful of water to boil for the pasta.

Pour the tomato-garlic "soup" into the leek and mushroom mixture, cover, and turn the heat down to a simmer while the pasta cooks.

Cook the pasta in plenty of boiling water until it is just tender. Drain, transfer to a serving bowl, and drizzle with a little extra olive oil. Immediately sprinkle in 1/4 cup grated cheese, and give it a good stir, so the cheese can melt evenly into the hot pasta.

Pour the sauce over the pasta, and mix well from the bottom of the bowl. Top with freshly ground black pepper, a handful or two of parsley and pine nuts, and a few dollops of pesto, if desired. Serve hot, warm, or at room temperature.

Yeild: 4-6 servings
Preparation time: 45 minutes (20-30 minutes of work)