Linguine with Spicy Leek and Tomato Sauce

Ingredients for Linguine with Spicy Leek and Tomato Sauce

• 60ml extra-virgin olive oil

• 2 garlic cloves, chopped

• 1/2 teaspoons dried crushed red pepper

• 1/2 teaspoons fennel seeds

• 2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise

• 575g plum tomatoes, diced

• 120ml dry white wine

• 1 tablespoon white wine vinegar

• 350g linguine

• 200g freshly grated Parmesan cheese, divided

How to make Linguine with Spicy Leek and Tomato Sauce

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.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 300ml pasta cooking liquid.

Add pasta, 120ml reserved pasta liquid, and 180ml cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 60ml fuls if dry. Season with salt and pepper. Serve, passing 120g cheese separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.