Tender lentils simmered into a tomato sauce and tossed with penne.
Ingredients
Lentils2 cans
Penne pasta8 oz
Diced tomatoes1 can
Yellow onion1
Garlic3 cloves
Parsleyoptional small bunch
Olive oil1 tbsp
Steps
Bring a large pot of salted water to a boil and cook the penne until al dente, about 1 minute less than the package says. Save 1/2 cup pasta water before draining.
While the pasta cooks, dice the onion into 1/4-inch pieces and mince the garlic.
Heat olive oil in a large skillet over medium. Cook the onion with a pinch of salt for 4-5 minutes, until softened but not browned.
Add the garlic and cook 30 seconds, then stir in the diced tomatoes and Italian seasoning if you have it.
Drain and rinse the lentils, add them to the sauce, and simmer 6-8 minutes until the sauce thickens. Mash a few lentils to help the sauce cling.
Add the drained penne and a splash of pasta water. Toss over low heat for 1-2 minutes until the pasta is coated and glossy.
Taste for salt and pepper, then serve with chopped parsley if you have it.
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