Rigatoni with Braised Saffron Leeks & Crispy Breadcrumbs

Thoroughly wash the leeks, halve lengthwise, and cut into thin half-rings. Peel and finely chop the garlic. Soak the saffron in about 3–4 tablespoons of warm water and let it infuse. Finely grate the Pecorino.

Bring a large pot of generously salted water to a boil for the pasta.

Heat 1 tablespoon of olive oil in a small pan. Add the breadcrumbs and toast over medium heat, stirring constantly, until golden brown and wonderfully crispy. Season with a small pinch of salt, remove from the pan, and set aside.