Linguine with 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 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
- Produce
- Plum tomatoes (1 1/4 pounds)
- Condiments
- White wine vinegar (1 tablespoon)
- Cooking & Baking
- Fennel seeds (1/2 teaspoon)
- Garlic cloves (2)
- Olive oil, extra-virgin (1/4 cup)
- Red pepper, dried (1/2 teaspoon)
- Pasta & Grains
- Linguine (12 ounces)
- Dairy
- Parmesan cheese (1 3/4 cups)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
- Other
- 2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
Preparation
Read recipe preparation on bonappetit.com
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Published June 1, 2007 (5 years ago).
1 person saved this recipe.
