- big pot
- high-sided skillet
- cutting board
- can opener
- 2 leeks (Thank goodness that's the end of them for a while)
- 4 cloves garlic
- 1/2 cup bulghur
- 1 large can pear tomatoes crushed or whole
- 1 portion dried whole wheat spaghetti
- Fill the big pot with water.
- Put it on big burner on high.
- Add a pinch of salt
- Wash leeks well.
- Slice leeks into 1/2 inch slices.
- Crush and mince garlic.
- Open can of tomatoes (If the tomatoes are whole, put the in a bowl and crush them betwen your fingers. You might as well get some fun out of this. If you're doing this in front of company, it is always a good idea to ostentatiously wash your hands first.)
- Put skillet on medium high.
- Add a couple of glugs of olive oil to the skillet.
- Add the garlic to the oil, followed by the leeks, and then the bulghur.
- Stir until ingredients are well-coated.
- Add the tomatoes.
- Stir until it bubbles nicely.
- Turn the heat down to medium.
- The water for the spaghetti should be boiling. Add the spaghetti to it.
- When the spaghetti is done, the sauce should be ready. (If it's not as thick as you like, add some breadcrumbs.