This fresh tomato ragu has just a hint of heat to warm you up on cold winter nights.
Acidic winter tomatoes, sweet leeks and mildly spicy poblanos combine for a uniquie pasta experience.
Olive oil, wine and butter add hearty richness.
4 Roma Tomatoes
2 Jersey Tomatoes
1 Poblano Pepper
1/2 a Jalapeno Pepper
2 Small Leeks, Tender Parts Only
5 Cloves Garlic
1 Tbl Olive Oil
1/2 Cup White Wine
3 Tbls Unsalted Butter
2 Tsps Rosemary
2 Tsps Oregano
1 Tsp Crushed Pepper Flakes
2 Tsps Each Salt and Pepper
1/4 Cup Fresh Basil
8 Ounces Dry Linguine Pasta
Cook pasta in a large high sides skillet. Cook until Al Dente. Drain. Set aside.
In same skillet cook down the tomatoes, leeks and poblano with the oil until the tomatoes begin to break down. About 15 minutes. Add wine, jalapeno and garlic. Simmer 10 minutes. Add dry spices. Simmer 10 more minutes. Add basil and butter. Cook over low to melt butter.
Add hot sauce mixture to cooked pasta and toss to coat. Let sit covered at least 10 minutes before serving. Preferably rest in fridge overnight.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here