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Red lentil pasta with tomato sauce

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Ingredients for 2 servings:

  • 250 g pasta (red lentils spirelli)
  • 100 g tomatoes, dried in oil
  • 1 garlic clove(s), finely chopped
  • 1 onion(s), red, finely chopped
  • 200 ml cream
  • 250 ml vegetable stock
  • 2 tbsp tomato paste
  • 1 tsp oregano, dried
  • 1 tsp rosemary, dried
  • 2 tbsp oil for frying
  • Salt and pepper from the mill
  • chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 38 minutes

Chop the sun-dried tomatoes. Heat the oil. Sauté the diced onion for 2-3 minutes over medium heat, then saute the garlic for one more minute. Add the sun-dried tomatoes, cream, vegetable broth, tomato paste, oregano, and rosemary. Simmer for about 5 to 10 minutes until reduced to the desired consistency. Meanwhile, cook the pasta according to the package instructions. Season the sauce with salt, pepper, and chili. Drain the pasta, add it to the sauce, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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