Leek and tomato linguine

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Vegetarian mains

Leek and tomato linguine

Name: Leek and tomato linguine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2

Main Serves 2 15 min

This delicate, sharp-sweet pasta is good for a speedy weeknight dinner or a light lunch. It goes well with a glass of dry white wine. Omit or substitute the Parmesan if you're vegetarian. A generous handful of parsley makes a good garnish.

Cook's notes

We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.

Ingredients

1 tbsp olive oil
1 garlic clove, chopped
½ tsp dried chilli
½ tsp fennel seeds
1 leek, split lengthwise and sliced
300g tomatoes, diced
75ml dry white wine
¼ tbsp white wine vinegar
150g dried linguine pasta
Parmesan, grated
salt and pepper

Method

Prep time: 5 min

Cooking time: 10 min

Step 1
Heat the oil in a frying pan. Add the garlic, chilli and fennel seeds and fry for 1 minute. Add the leeks and fry for a 2-3 minutes or until softened.
Step 2
Add the tomatoes and cook for a further minute or two. Add the wine and vinegar, stir for another 3-4 minutes.
Step 3
Meanwhile cook the pasta until al dente, add to the sauce with a little of the pasta liquid and Parmesan and toss together. Season. Serve with extra Parmesan cheese if desired.