This traditional dish combines little pieces of angel haired pasta with a rich, sweet tomato and lentil sauce, cooked in olive oil with a pinch of parsley.
Tip: this tomato and lentil sauce is brilliant to bulk up pasta sauces and meat sauces. Make in bulk and freeze in portion sizes. You can also add extra vegetables such as grated courgette or red pepper in there for extra veggie goodness.
½ medium onion, peeled and chopped
1 onion clove, peeled and crushed
1 medium carrot peeled and chopped
½ leek trimmed and chopped
Pinch of cinnamon
1 x 227g tin of chopped tomatoes
90g dried red lentils
250g low salt vegetable Stock or water
Dash of olive oil
Pinch of dried parsley or pinch of fresh parsley chopped
100g angel hair pasta
Heat the oil in a saucepan and cook the onion for 3-4 minutes, or until soft. Add the garlic, carrot, leek and cinnamon. Cook for 5 minutes, occasionally stirring, until the carrot is tender.
Add the lentils, tinned tomatoes, vegetable stock and parsley. Bring to the boil, reduce the heat and simmer, covered, for 25 minutes.
While the lentils are cooking, bring a pan of water to the boil and add the angel hair pasta. Cook following the manufacturer’s instructions. Drain the pasta and either mix with the sauce or serve separately.
You mightAlso like