Ingredients
- ¼ cup EVOO
- 2 cloves garlic
- ½ teaspoon crushed red peppers
- ½ teaspoon fennel seeds
- 2 medium leeks, sliced
- 1 ¼ pounds plum tomatoes, diced
- ½ cup white wine
- 1 tablespoon white wine vinegar
- 12 ounces linguine
- 1 ¾ cups fresh parmesan cheese, divided
Directions
Heat oil in large skillet over medium high heat. Add next 3 ingredients, saute one minute. Add leeks, saute until begin to soften, about 4 minutes. Add diced tomatoes, stir one minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes. Cook pasta, reserving 1 1/4 cups of pasta liquid. Add pasta, 1/2 cup pasta water and 3/4 cup cheese to sauce skillet. Season with salt and pepper. Pass remaining cheese. |