Lentil Puttanesca

Name: Lentil Puttanesca
Ingredients: 2 lb (1 kg) dry farfalle pasta; 2 Tbsp (30 mL) extra virgin olive oil; 1 cup (250 mL) red onion, minced; ¼ cup (60 mL) garlic, minced; ½ cup (125 mL) anchovy filets, minced; 1 Tbsp (15 mL) chili flakes; 2 quarts (2 L) crushed tomatoes, canned; 1 lb (500 g) whole red lentils, uncooked; 1 ½ quarts (1.5 L) vegetable stock; ¼ cup (60 mL) capers; 1 ½ cups (375 mL) kalamata olives, pitted and halved; ½ cup (125 mL) fresh basil leaves, chiffonade

www.lentils.org

A hearty pasta sauce with a bit of spice – tomatoes are simmered with lentils, anchovy, chili flakes, capers, olives, herbs, and aromatics.

Keywords

main dish
italian
mediterranean
whole red
foodservice
english
summer
tomato

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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