Linguine With Leek and Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe source: Bon Appetit (June 2007) Ingredients:
1/4 cup olive oil |
2 garlic cloves, chopped |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon fennel seed |
2 leeks, white and pale green parts only, split lenghwise and then sliced crosswise |
1 1/4 lbs tomatoes, diced |
1/2 cup white wine |
1 tablespoon white wine vinegar |
12 ounces linguine |
1 1/4 cups parmesan cheese, grated, divided |
Directions:
1. In a large skillet heat ooil over medium high heat and add next 3 ingredients (garlic -fennel seeds) and saute 1 minutes.
2. Stri in leeks and saute another 4-5 minutes or until they begin to soften.
3. Stir in tomatoes and stir another minute.
4. Stir in wine and vinegar and bring to a boil. Cover and cook for 5 minutes or until tomatoes break down.
5. Meanwhile prepare pasta according to package directions; drain; reserving 1 1/4 cups of the cooking liquid.
6. Stir pasta into sauce along wiht 1/2 cup of the reserved liquid and 3/4 cup of the cheese; tossing over medium high heat until sauce coats the pasta;adding more liquid as needed.
7. Pout in serving bowl and season with salt and pepper.
8. Serve with remaining cheese.
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