Vegetarian mains
Leek and tomato linguine
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. 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
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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.
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Step 2
Add the tomatoes and cook for a further minute or two. Add the wine and vinegar, stir for another 3-4 minutes.
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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.
