Linguine with Leeks in Spicy Tomato Sauce
(Linguine con Porri in Salsa di Pomodoro Piccante)
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 and 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 and 3/4 cups freshly grated Parmigiano cheese, divided
Directions:
Heat olive oil in large skillet over medium-high heat.
Add next 3 ingredients.
Saute 1 minute.
Add leeks.
Saute 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.
Cook pasta in large pot of boiling salted water until 'al dente'.
Drain, reserving 1 and 1/4 cups pasta cooking liquid.
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 of cheese separately. Makes 4 first-course servings.