Greek-style Pasta With Leeks Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Spinach pasta, any shape
6 each: Garlic cloves, minced
2 large: Leeks, cleaned, trimmed &, thinly sliced
2 tsp: Fennel seed,
1 tbsp: Olive oil,
28 ounce: Can tomatoes, crushed
1/2 cup: Kalamata olives,
1 tsp: 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
Source from luhu.jp
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
Source from luhu.jp