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Lentils and Tomato Sauce with Pasta Shells

Lentils and Tomato Sauce with Pasta Shells
YIELDS
4 servings
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Ingredients

1
Tbsp extra-virgin olive oil
1
onion, chopped
3
clove garlic, minced
1
tsp dried sage
¼
tsp each salt and pepper
1
can can (19 oz) tomatoes
¼
tsp hot pepper sauce
1
can (19 oz) lentils or chickpeas, drained and rinsed
5
cup small pasta shells (1 lb)
¼
cup coarsely chopped fresh parsley
Grated Asiago cheese
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Directions

Step 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.

Step 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.

Step 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.

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