Lentils And Tomato Sauce With Pasta Shells

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 19 ounces tomatoes
• 1/4 teaspoon hot pepper sauce
• 19 ounces lentils, drained and rinsed
• 5 cups small shell pasta
• 1/4 cup fresh parsley, coarsely chopped
• asiago cheese, grated, for serving

Recipe

• 1 in a large skillet, heat the oil over medium heat.
• 2 cook the onion, garlic, sage, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
• 3 add the tomatoes and hot pepper sauce, breaking up the tomatoes with the back of a spoon, and bring to a boil.
• 4 reduce the heat and simmer until the spoon scraped across the bottom of the pan leaves a gap that fills in slowly, about 20 minutes.
• 5 add the lentils and heat through, about 5 minutes.
• 6 meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
• 7 reserving 1/2 cup of the cooking liquid, drain and return to the pot.
• 8 add the sauce, parsley and enough of the reserved liquid to moisten.
• 9 toss to coat.
• 10 serve sprinkled with asiago cheese.