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