Linguine With Spicy Leek And Tomato Sauce Recipes

LINGUINE WITH SPICY LEEK AND TOMATO SAUCE

Steps:

• 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 1 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 cheese separately.

LINGUINE WITH TOMATO-LEEK SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add leeks and bell pepper. Sauté until just beginning to soften, about 5 minutes. Add cauliflower, tomatoes and tarragon and cook until cauliflower is tender, stirring occasionally, about 20 minutes. Season with salt and pepper. Pour sauce over pasta. Serve, passing Parmesan separately.

LINGUINE WITH RAW TOMATO SAUCE

Steps:

• Coarsely chop tomatoes, reserving juice. In a large bowl combine tomatoes and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and basil. In a very small skillet heat 1 tablespoon olive oil over medium heat. Saute garlic 3 minutes, without allowing garlic to brown. Scrape garlic and oil into tomato mixture and season to taste with salt and pepper. Marinate tomato sauce at room temperature, 5 to 6 hours.
• In a large pot of boiling salted water, cook linguine according to package directions until al dente, 5 to 10 minutes; drain in a large colander. Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive oil and grated Parmesan; divide among 6 bowls. Using a slotted spoon top each portion with about 1 cup tomato chunks. Ladle remaining tomato liquid around pasta.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUINE WITH SPICY LEEK AND TOMATO SAUCE

Steps:

• 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 1 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 cheese separately.

LINGUINE WITH TOMATO 'FILLETS'

Steps:

• Cut tomatoes into strips, discarding seeds and juice; place in a strainer to drain while you bring a pot of salted water to the boil for the pasta. Start the sauce in the next step, and start cooking pasta when water boils.
• Combine tomatoes, oil, garlic, salt and pepper in a 10-inch skillet, and bring to a boil over medium-high heat. Cook briskly for about 5 minutes (8 minutes for fresh tomatoes), stirring occasionally. The tomatoes should remain in pieces, and there should be no liquid remaining in the pan other than the oil.
• Toss the pasta with the sauce and the basil or parsley, and serve immediately.

SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE

Steps:

• Bring water to boil in covered pot for fettuccine.
• Crush garlic.
• Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
• Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
• Add all the raw seafood, and cook for about 2 minutes.
• Cook the fettuccine.
• Wash, dry and mince parsley.
• Add cooked shrimp to the sauce; season with pepper, and heat through.
• Drain fettuccine, and top with sauce; sprinkle with parsley.

LINGUINE WITH LEEK AND TOMATO SAUCE

Steps:

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