Best 7 Linguine With Tomato Leek Sauce Recipes

SOLE STEAMED WITH TOMATO-LEEK SAUCE

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.

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

SUN-DRIED TOMATO LINGUINE

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.

LINGUINE WITH CHICKEN, LEEKS AND TOMATOES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
• Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.

PASTA WITH LEEKS AND PARSLEY

Steps:

• Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
• Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
• Cook pasta until tender but not mushy. When it's done, drain it, reserving about 1/2 cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.

LINGUINE WITH FRESH TOMATOES

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.

LINGUINE WITH TOMATO-LEEK SAUCE

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.