Linguine With Spicy Leek and Tomato Sauce

Epicurious.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 2  garlic cloves, chopped
• 1⁄2 teaspoon dry crushed red pepper
• 1⁄2 teaspoon fennel seed
• 2  medium leeks, split lengthwise, sliced crosswise (white and pale green parts only)
• 1 1⁄4 lbs 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

Directions

1. Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute.
2. Add leeks; sauté until beginning to soften, about 4 minutes.
3. 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.
4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
5. Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet.
6. 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 cheese separately.