For 4 people.
350g of pasta twists, 200g of fresh tomatoes, 200g of courgettes, 80g of leeks, 50g of mozzarella, 4 tablespoons of extra virgin olive oil, salt and pepper.
Cut the leek into slices and brown it in the olive oil. Leave to cook on a low heat for 10 minutes, adding a glass of water as it cooks.
Cut the tomatoes into cubes and slice the courgettes, then add to the pan.
Add salt and pepper then brown for 3 minutes.
Cook the pasta al dente in a large saucepan of salted boiling water, drain it and mix with the sauce.
Garnish with the mozzarrella, cut into cubes.