12 oz. cooked spinach pasta (or regular pasta)
2 leeks thinly sliced
6 cloves garlic, minced
½ c. kalamata olives
½ tsp. salt
2-4 oz. feta cheese, crumbled
2 tbl. olive oil
2 tsp fennel seeds
1 lb. tomatoes, peeled and chopped
1 ½ tsp. oregano
1 tbl. red wine vinegar

Cook pasta and drain.

Heat oil in skillet. Add leeks, fennel seeds, and garlic; sauté until the leeks are soft, about 20 minutes. Stir in tomatoes, olives, oregano and salt; simmer, uncovered, until there is very little liquid left, about 20 minutes. Stir in red wine vinegar. Remove from heat.

Add the feta cheese and black pepper to taste. Toss!