12 ounces uncooked spinach pasta, any shape
6 cloves garlic, minced
2 large leeks, cleaned, trimmed, & thinly sliced
2 tsp. fennel seed or chopped fennel
1 Tbs. olive oil
1 can (28 oz.) crushed tomatoes or fresh tomatoes
1/2 c. Kalamata olives, chopped
1 tsp. dried oregano
salt & black pepper to taste
2 ounces feta cheese, crumbled

Cook pasta and set aside. Sauté garlic, leeks, and fennel seed in oil in large skillet until leeks are soft, about 20 minutes. (If mixture sticks to the 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. Makes 4 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)