Method:
1. Cook pasta according to package directions. Drain and set aside. Sauté 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 pasta and serve.
* 12 ounces spinach pasta
* 6 garlic cloves, minced
* 2 large leeks, cleaned, trimmed and thinly sliced
* 2 teaspoons fennel seed
* 1 tablespoon olive oil
* 28 ounce can tomatoes, crushed
* one-half cup kalamata olives
* 1 teaspoon oregano
* salt and pepper to taste
This article appears in October 2024.