LIT­TLE ITALY

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!

Woman’s Day (Australia) - - Food To Love -

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

400g spaghetti

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.

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