Pasta with Prunes and Ricotta

Bring a large pot of salted water to a boil and cook pasta according to package directions, or until the pasta is al dente.

In a large sauté pan, heat olive oil over medium heat and add leeks, cooking until softened (roughly 5 minutes). Add the prunes and cook until softened and heated through (roughly 5–7 minutes).

Drain the pasta, reserving 1 cup of cooking water. Add cooked pasta and 1 cup of cooking water to a skillet, stirring to combine. Simmer for one minute. Add 1/2 cup fresh ricotta and stir until melted. Add salt and pepper to taste. Remove from heat and serve, topping each serving with a tablespoon or so of fresh ricotta. Now go ahead. Embrace your unusual side.