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Greek-style Pasta with Leeks

12 oz uncooked spinach pasta, any shape        

6 cloves garlic, minced

2 large leeks, cleaned, trimmed & thinly sliced

2 tsp fennel seed or chopped fennel

1 Tbls olive oil

1 can (28 oz) crushed tomatoes (or use fresh tomatoes)

½ cup Kalamata olives, chopped

1 tsp dried oregano

Salt & pepper to taste

2 oz feta cheese, crumbled

Cook pasta and set aside.  Saute’ garlic, leeks and fennel seed in oil in large skillet until leeks are soft, about 20 minutes.  (If mixture sticks to pan, add a little water.)

Stir in tomatoes, olives, oregano and salt.

Simmer uncovered until sauce is reduced, about 20 minutes.

Remove from heat;  add black pepper and feta cheese.

Combine sauce with pasta and serve.               

Four servings.              



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