Instructions:

Yield: 4 servings

12 oz Spinach pasta, any shape
6 ea Garlic cloves, minced
2 lg Leeks, cleaned, trimmed & thinly sliced
2 tsp Fennel seed
1 tbsp Olive oil
28 oz Can tomatoes, crushed
1/2 cup Kalamata olives
1 tsp 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.