Lentil tomatoe sauce with pasta
by Kiria Pepe
1 cup red lentils
1/4 olive oil
1 large onion (chopped)
4 cloves garlic (chopped)
salt and black pepper freshly ground
1 tsp. oregano, either fresh or dried
1 tsp basil. or five large fresh leaves
2 cans peeled chopped tomatoes or 1
large bottle of passata...
1 cup chopped black pitted olives
parmesan cheese to garnish
pasta of choice, either penne or spaghetti etc
In a large pan drizzle in the olive oil, put in the chopped onion till they are translucent, and beginning to brown.
Put the chopped garlic, lentils and stir to coat them with oil, add black olives, herbs, seasoning, heat through thoroughly, add the passata or the canned chopped tomatoes.
Bring slowly to a boil, then lower the heat to a simmer for about 1 hour, stirring occasionally, add little water if the sauce becomes to think and reduced.
Cook the pasta in plenty of salted, boiling water till al dente, drain, place in large bowl or serving platter, pour half the sauce over the pasta and mix well, place the rest in a gravey boat to your guests to help themselves, along with lots of parmesan cheese.