Name: Baked Pasta and Leeks With Anchovy Cream
Yield: 4 - 6 Servings
Ingredients: 1 lb. short pasta (such as rigatoni, penne, or conchiglie); Kosher salt; ¼ cup extra-virgin olive oil; 3 large leeks (about 1½ lb.), white and pale green parts only, trimmed, sliced ½" thick; 15 oil-packed anchovies, drained (from a 1.5-oz. tin); 6 garlic cloves, thinly sliced; 1 tsp. mild red pepper flakes or ½ tsp. crushed red pepper flakes; Freshly ground black pepper; 2 cups heavy cream; 3 oz. Parmesan, finely grated, plus more for serving; 1 10-oz. bag frozen baby peas, thawed in warm water, drained

Baked Pasta and Leeks With Anchovy Cream recipe

Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Yes, you are going to use a whole tin of anchovies here (Test Kitchen director Chris Morocco suggests Cento or Roland). No, it won’t be too much. Anchovies, cream, leeks, and Parmesan do magical things when baked with pasta. Anchovies bring more than just salt to the table; they add loads of umami to this rich and creamy dish.

Recipe notes