Linguine with Leek and Tomato Sauce
Transform your weeknight pasta routine with this vibrant and wholesome Linguine with Leek and Tomato Sauce. Featuring tender linguine bathed in a savory, herb-infused tomato sauce, this recipe highlights the delicate sweetness of sautéed leeks and the aromatic punch of garlic. Dried oregano, basil, and a hint of optional red chili flakes add layers of depth, while a touch of reserved pasta water ensures the sauce clings perfectly to each strand. With only 35 minutes required from start to finish, this quick and satisfying dish is topped with freshly grated parmesan and a sprinkle of parsley for a bright, fresh finish. Perfect for a cozy dinner for four, this recipe strikes the perfect balance between simplicity and sophistication.
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 3 tablespoons olive oil
- 2 large leek (white and light green parts, thinly sliced)
- 3 cloves garlic cloves (minced)
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoons dried oregano
- 1 teaspoons dried basil
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper (freshly ground)
- 50 grams parmesan cheese (grated, for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the linguine and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5-6 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Stir in the canned diced tomatoes and tomato paste. Add the dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.
If the sauce becomes too thick, stir in a bit of the reserved pasta cooking water to reach your desired consistency.
Add the cooked linguine to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
Divide the linguine among serving plates. Top each plate with grated parmesan cheese and a sprinkle of fresh parsley for garnish.
Serve immediately and enjoy your Linguine with Leek and Tomato Sauce!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.7 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
