Bucatini with Lentil Ragu - Christina Cooks

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cloves fresh garlic, peeled, smashed
• ½ red onion, diced
• Sea salt
• Generous pinch crushed red pepper flakes
• 1/4 cup walnut pieces
• ½ cup green lentils
• 14-ounce can pureed tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar
• 1 teaspoon smoked paprika
• 2-3 sprigs fresh flatleaf parsley, coarsely chopped
• 8 ounces bucatini