Linguine with Tomato-Leek Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1/4 cup olive oil
- grated parmesan
- 2 large leeks (white and pale green parts only), chopped
- 1 red bell pepper, diced
- 1/2 head cauliflower, cut into small florets
- 4 large tomatoes, seeded, chopped
- 1/4 teaspoon dried tarragon, crumbled
- 8 ounces linguine, freshly cooked
Preparation 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.
Preparation 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.
