Greek-Style Pasta with Leeks

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Greek-Style Pasta with Leeks

 

12 ozs. spinach pasta, any shape

6 garlic cloves, minced

2 large leeks, cleaned, trimmed, thinly sliced

2 tsps. fennel seed

1 tbsp. olive oil

28 oz. can tomatoes, crushed

1/2 cup kalamata olives

1 tsp. oregano

salt and pepper to taste

 

Cook pasta according to package directions or use fresh pasta. Drain, set aside.

Saute garlic, leeks and fennel seeds in oil in a large skillet until the leeks

are soft, about 20 minutes. If the mixture begins to stick, add a little water.

Stir in the tomatoes, olives, oregano and salt. Simmer uncovered until the sauce

is reduced, about 20 minutes. Remove from heat, add black pepper, combine with

the pasta and serve. Serves 4.