Linguine With Tomato-Leek Sauce

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	292g / 10oz	Leeks, white and pale green parts only - chopped (large)
1		Red bell pepper - diced
1/2		Cauliflower - cut small florets
4		Tomatoes - seeded, chopped (large)
1/4 teaspoon	1.3ml	Dried tarragon - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Linguine - freshly cooked
		Grated Parmesan

Recipe Instructions

Heat oil in heavy large skillet over medium heat. Add leeks and bell pepper. Saute 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.

This recipe yields 2 servings.

Source:
Bon Appetit, November 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.