Lentils and Tomato Sauce With Pasta Shells |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I got this recipe some time back from FoodTV.ca but didn't get around to trying it until recently. It makes at least 4 generous servings; in fact, we had enough for three meals! Ingredients:
1 tablespoon extra virgin olive oil |
1 onion, chopped |
3 garlic cloves, minced |
1 teaspoon dried sage |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
19 ounces tomatoes |
1/4 teaspoon hot pepper sauce |
19 ounces lentils, drained and rinsed |
5 cups small shell pasta |
1/4 cup fresh parsley, coarsely chopped |
asiago cheese, grated, for serving |
Directions:
1. In a large skillet, heat the oil over medium heat.
2. Cook the onion, garlic, sage, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the tomatoes and hot pepper sauce, breaking up the tomatoes with the back of a spoon, and bring to a boil.
4. Reduce the heat and simmer until the spoon scraped across the bottom of the pan leaves a gap that fills in slowly, about 20 minutes.
5. Add the lentils and heat through, about 5 minutes.
6. Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
7. Reserving 1/2 cup of the cooking liquid, drain and return to the pot.
8. Add the sauce, parsley and enough of the reserved liquid to moisten.
9. Toss to coat.
10. Serve sprinkled with Asiago cheese.
|
|