Linguine Spicy Leek and Tomato Sauce


Linguine Spicy Leek and Tomato Sauce

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March 29, 2017

Linguine Spicy Leek and Tomato Sauce


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 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


1Heat 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.