Linguine With Leek and Tomato Sauce

Recipe source: Bon Appetit (June 2007)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 2  garlic cloves, chopped
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon fennel seed
• 2  leeks, white and pale green parts only, split lenghwise and then sliced crosswise
• 1 1⁄4 lbs tomatoes, diced
• 1⁄2 cup white wine
• 1  tablespoon white wine vinegar
• 12  ounces linguine
• 1 1⁄4 cups parmesan cheese, grated, divided

Directions

1. In a large skillet heat ooil over medium high heat and add next 3 ingredients (garlic -fennel seeds) and saute 1 minutes.
2. Stri in leeks and saute another 4-5 minutes or until they begin to soften.
3. Stir in tomatoes and stir another minute.
4. Stir in wine and vinegar and bring to a boil. Cover and cook for 5 minutes or until tomatoes break down.
5. Meanwhile prepare pasta according to package directions; drain; reserving 1 1/4 cups of the cooking liquid.
6. Stir pasta into sauce along wiht 1/2 cup of the reserved liquid and 3/4 cup of the cheese; tossing over medium high heat until sauce coats the pasta;adding more liquid as needed.
7. Pout in serving bowl and season with salt and pepper.
8. Serve with remaining cheese.