Linguine with Spicy Leek and Tomato Sauce

INGREDIENTS

  • 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
  • 2 tomatoes, diced
  • 1/2 cup dry white wine
  • 1 tablespoon white wine vinegar

PREPARATION

  1. 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.
  2. 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.
  3. 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.