Cut the leek into thin slices.

In a large skillet heat the oil and fry the leek.

Deglaze with white wine.

Add Carpaccio of Arista in Bigoncia cut into strips and let cook on medium heat for two minutes.

Add the tomatoes cut into quarters, salt and pepper, then go for five minutes over medium heat.

Apart cook the pasta in salted water and when it is ready toss in pan.

Garnish with basil and serve hot.