Greek-style pasta with leeks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Spinach pasta, any shape |
| 6 | eaches | Garlic cloves, minced |
| 2 | larges | Leeks, cleaned, trimmed & thinly sliced |
| 2 | teaspoons | Fennel seed |
| 1 | tablespoon | Olive oil |
| 28 | ounces | Can tomatoes, crushed |
| ½ | cup | Kalamata olives |
| 1 | teaspoon | Oregano |
| Salt & pepper, to taste | ||
Directions
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