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| Linguine with Tomato-Leek Sauce
1/4 cup of Olive oil
2 large Leeks, white and pale green parts only, chopped
1 Red bell pepper, diced
1/2 Head cauliflower, cut into florets
4 large Tomatoes, seeded, chopped
1/4 teaspoon of dried tarragon; crumbled
8 ounces of linguine, freshly cooked
Grated Parmesan |
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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. Serves 2. Bon Appetit magazine November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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