Lentils and Tomato Sauce with Pasta Shells
- prep time 0 min
- total time 0 min
- serves 4
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried sage
¼ teaspoon each salt and pepper
1 can can (19 oz) tomatoes
¼ teaspoon hot pepper sauce
1 can (19 oz) lentils or chickpeas, drained and rinsed
5 cups small pasta shells (1 lb)
¼ cup coarsely chopped fresh parsley
Grated Asiago cheese
1. In large skillet, heat oil over medium heat; cook onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
2. Add tomatoes and hot pepper sauce, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Add lentils; heat through, about 5 minutes.
3. Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving ½ cup of the cooking liquid, drain and return to pot. Add sauce, parsley and enough of the reserved liquid to moisten; toss to coat. Serve sprinkled with Asiago cheese.