Linguine with Spicy Leek and Tomato Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/4 cup extra-virgin olive oil |
2 garlic cloves, chopped |
1/2 teaspoon dried crushed red pepper |
1/2 teaspoon fennel seeds |
2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise |
1 1/4 pounds plum tomatoes, diced |
1/2 cup dry white wine |
1 tablespoon white wine vinegar |
12 ounces linguine |
1 3/4 cups freshly grated parmesan cheese, divided |
Directions:
1. Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
3. Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.
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