Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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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