Loved the world over, pasta can help turn a handful of ingredients into a meal. Here, we share some new twists on this delizioso Italian staple. Buon appetito!
SPAGHETTI LENTIL ‘BOLOGNESE’ SERVES 4 PREP + COOK 30 MINS
2 tbsp olive oil
1 large onion (200g), chopped finely
2 cloves garlic, crushed
2 tbsp coarsely chopped fresh basil
1 tsp dried oregano leaves
400g can diced tomatoes
400g can tomato puree
400g can brown lentils, drained, rinsed
¹⁄ cup (25g) finely grated pecorino cheese
2 tbsp small basil leaves, extra
1 Heat oil in a large deep frying pan over medium heat. Cook onion, stirring, 5 mins or until golden. Stir in garlic, herbs, diced tomatoes and puree. Cook 5 mins. Add lentils, then bring to the boil. Cook, covered, 4 mins or until sauce thickens. Season to taste.
2 Cook pasta in a large saucepan of salted boiling water following packet directions until tender. Drain. Return pasta to pan.
3 Divide spaghetti and lentil “bolognese” among plates or bowls, season to taste. Serve topped with pecorino and extra basil leaves.