Ingredients
- 400-500 g dried pasta of choice
- 2 tablespoons extra-virgin olive oil
- 4-6 garlic cloves, minced
- 2 shallots, finely chopped
- 4 anchovy fillets, finely chopped
- 1 1/2 teaspoons dried oregano
- 1/4 to 1/2 teaspoon crushed red chili flakes, or to taste *see note
- 1 1/2 cups chicken or vegetable broth (375 ml)
- 1 cup red lentils (200 g)
- 1 x 690 g glass jar organic passata Italian tomatoes (puréed tomato) (660 ml)
- 24 kalamata olives, minced
- 3 tablespoons capers (in brine), drained and chopped
- handful fresh flat-leaf parsley, chopped
- freshly ground black pepper, to taste
- parmesan cheese, to garnish (optional)
- fresh basil, to garnish (optional)
Instructions
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat. Cook the pasta according to packet instructions, until al dente.
- Meanwhile, heat the olive oil in a large deep skillet or sauté pan. Add the garlic, shallots and anchovies and cook for one minute. Add the dried oregano and the chili flakes and cook a further 1-2 minutes, until the garlic is fragrant but not browned.
- Add the broth and bring to a boil. Add the lentils and reduce the heat to medium and cook at a light simmer for 5 minutes.
- Add the puréed tomatoes, olives and capers and stir well. Cook, covered, stirring occasionally, for 10 minutes, or until the lentils are cooked. Stir in the parsley. Serve immediately with or without fresh parmesan, a sprinkling of fresh basil, and freshly ground black pepper. Enjoy!
Nutrition
Notes
I like to use freshly ground whole bird’s-eye chilies which are spicier than chili flakes. So if using freshly ground chili then less is needed. For pre-flaked chilies you can use up to 1 teaspoon, depending on desired taste.