Ingredients
- Red Sauce
- 2 tomatoes
- 2 tsp olive oil
- 1 bay leaf
- 2 cloves garlic (finely chopped)
- ½ cup onion (chopped)
- ½ cup capscicum (chopped)
- 1 tsp basil leaves (finely chopped)
- ¼ tsp chili flakes
- ½ tsp mixed herbs
- Salt to taste
- ¼ tsp black pepper powdered
- 1 tbsp goat cheese
- FOR BOILING LENTIL PASTA:
- 1 cup penne lentil pasta
- 6 cups water
- 1 tsp of soyabean oil
Cooking
Instructions
- Boil tomatoes for 5 minutes.
- Peel off the tomatoes skin and blend to smooth puree.
- Meanwhile in a large pan, boil lentil pasta, water and oil until soft.
- Drain the pasta and keep aside.
- In a large kadai, heat olive oil and saute bay leaf and garlic till they turn aromatic.
- Saute onions and capscicum.
- Add prepared tomato puree and saute for 5 minutes.
- Add basil leaves, chili flakes, mixed herbs, pepper, salt and mix well.
- Cover and simmer for 5 minutes.
- Add in boiled pasta and mix gently.
- Serve red sauce lentil pasta hot, topped with goat cheese
