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Greek-style pasta with leeks

Yield: 4 Servings

Ingredients:

• 12 oz Spinach pasta any shape
• 6 ea Garlic cloves minced
• 2 lg Leeks cleaned trimmed & -- thinly sliced
• 2 ts Fennel seed
• 1 tb Olive oil
• 28 oz Can tomatoes crushed
• 1/2 c Kalamata olives
• 1 ts Oregano

Instructions:

Salt & pepper to taste Cook pasta according to package directions (or use fresh pasta). Drain & set aside. Saute garlic leeks & 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 & salt. Simmer uncovered until the sauce is reduced about 20 minutes. Remove from heat add black pepper combine with the pasta & serve. Vegetarian Gourmet Winter 1995

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