The ingredients are typical of Italian cuisine: tomatoes, olives, capers and garlic, with the additional of red lentils. This simple Lentil Puttanesca recipe has a slightly spicy, salty, and savory taste which makes it a delicious and comforting meal. Just add a green salad and a loaf of ciabatta and enjoy!
400-500gdried pasta of choice
2tablespoonsextra-virgin olive oil
4anchovy fillets,finely chopped
1 1/2teaspoonsdried oregano
1/4 to 1/2teaspooncrushed red chili flakes,or to taste *see note
1 1/2cupschicken or vegetable broth(375 ml)
1cupred lentils(200 g)
1x 690 g glass jar organic passata Italian tomatoes(puréed tomato) (660 ml)
3tablespoonscapers (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)
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!
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.