Linguine With Tomato Leek Sauce Recipes

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SUN-DRIED TOMATO LINGUINE



Sun-Dried Tomato Linguine image

We call this "Gus's Special Pasta" because my oldest child claimed it as his own. It's cheesy, garlicky goodness and quick to fix. -Courtney Gaylord, Columbus, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) linguine
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes
6 garlic cloves, minced
1 tablespoon lemon juice
1/2 cup minced fresh parsley
1-1/2 cups crumbled feta cheese
1-1/2 cups grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

Nutrition Facts : Calories 542 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 726mg sodium, Carbohydrate 68g carbohydrate (3g sugars, Fiber 6g fiber), Protein 23g protein.

LINGUINE WITH SPICY LEEK AND TOMATO SAUCE



Linguine with Spicy Leek and Tomato Sauce image

Provided by Tim Cole

Categories     Cheese     Dairy     Garlic     Onion     Pasta     Tomato     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Bon Appétit     Small Plates

Yield Makes 4 (first-course) servings

Number Of Ingredients 10

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 1/4 pounds 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

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



Linguine with Tomato-Leek Sauce image

Provided by Lori D. Shaller

Categories     Onion     Pasta     Tomato     Vegetarian     Quick & Easy     Cauliflower     Leek     Bon Appétit     Massachusetts

Yield Serves 2

Number Of Ingredients 8

1/4 cup olive oil
2 large leeks (white and pale green parts only), chopped
1 red bell pepper, diced
1/2 head cauliflower, cut into small florets
4 large tomatoes, seeded, chopped
1/4 teaspoon dried tarragon, crumbled
8 ounces linguine, freshly cooked
Grated Parmesan

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



Linguine with Raw Tomato Sauce image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 8

3 pounds very ripe tomatoes
3 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon olive oil
1/2 cup torn basil leaves
2 tablespoons finely-chopped garlic
1 pound linguine
1/2 cup freshly-grated Parmesan cheese

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 LEEK AND TOMATO SAUCE



Linguine With Leek and Tomato Sauce image

Make and share this Linguine With Leek and Tomato Sauce recipe from Food.com.

Provided by ellie_

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 651.4, Fat 24.2, SaturatedFat 7.6, Cholesterol 27.5, Sodium 501.2, Carbohydrate 78.4, Fiber 5.4, Sugar 8.4, Protein 25.2

SOLE STEAMED WITH TOMATO-LEEK SAUCE



Sole Steamed with Tomato-Leek Sauce image

Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.

Provided by HamiltonGrills

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 cup leeks, chopped
½ teaspoon minced garlic
½ cup dry white wine
3 tomatoes, chopped
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole

Steps:

  • Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
  • Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g

LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

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.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

LINGUINE WITH TOMATO 'FILLETS'



Linguine With Tomato 'fillets' image

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 28-ounce can plum tomatoes, or about 2 pounds peeled fresh tomatoes
Salt to taste
1 pound linguine or spaghetti
4 tablespoons extra virgin olive oil
1 tablespoon minced garlic
Red pepper flakes to taste
3 tablespoons minced basil or parsley

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.

LINGUINE WITH SPICY LEEK AND TOMATO SAUCE



Linguine With Spicy Leek and Tomato Sauce image

Make and share this Linguine With Spicy Leek and Tomato Sauce recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 705.6, Fat 27.8, SaturatedFat 9.8, Cholesterol 38.5, Sodium 691.5, Carbohydrate 78.9, Fiber 5.4, Sugar 7.7, Protein 30.1

LINGUINE WITH FRESH TOMATO SAUCE AND PARMESAN



Linguine with Fresh Tomato Sauce and Parmesan image

I cannot wait to make this with cherry - not grape - tomatoes from someone's garden. Soon.

Provided by Mark Bittman

Categories     dinner, lunch, quick, salads and dressings

Time 20m

Yield about 4 servings

Number Of Ingredients 5

2 tablespoons butter
3 or 4 medium-to-large tomatoes, about 1 pound total, cored and roughly chopped
1 pound linguine
Salt and freshly ground black pepper to taste
Lots of freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it.
  • Melt the butter in a medium to large skillet over medium heat. When the foam subsides, add the tomatoes. Meanwhile, cook the pasta until it is tender but firm.
  • Season the sauce with salt and pepper and cook, stirring occasionally, until the tomatoes break up, about 10 minutes; as the sauce dries add, add some pasta cooking water, a tablespoon or so at a time, to keep it moist.
  • Finish cooking the pasta in the sauce, adding a little more pasta cooking water if necessary. (An Italian grandmother I know recommended this method to me 10 years ago, but I'm slow to catch on). Serve with Parmesan.

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