Fennel, Leek and Tomato Pasta

A fellow Food52 Community member posted a recipe a couple of weeks ago that intrigued me.  He listed the ingredients which included olive oil, garlic, crushed red pepper, ground fennel seed and anchovies, but no amounts.  I played around with it a bit and made the pasta with the original ingredients and loved it and then added a few fresh ingredients and came up with this one... very flavorful.

1/4 cup olive oil
4 to 5 cloves garlic, minced
1/2 tsp crushed red pepper
1 tsp ground fennel seed
1 cup diced fresh fennel bulb
1 medium leek ( white and light green parts) quartered lengthwise and then cut crosswise in small pieces.
1 cup ( about i medium) seeded diced tomato
1 cup chicken broth
4 anchovy fillets,, minced
8 ounces dry pasta, cooked according to package directions
Salt and pepper to taste
Parmesan shavings for garnish

In a large saute pan heat the oil, add the garlic and red pepper and saute for a minute.  Add the fennel powder and then the leek and fresh fennel and continue to saute until the leek softens.
Add the tomato and cook a couple of minutes until the tomato softens.
Add the anchovy and chicken broth, bring up to a simmer and simmer for just a few minutes. Check for salt and pepper.
Add the cooked pasta, stir around a bit and place in a serving bowl.
Garnish with the Parmesan.