Red Lentil Pasta with Olives, Capers and Chilli

Make red lentil pasta with olives, capers and chilli, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
60 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.)
Half a tin (200 g) Chopped tomatoes, tinned
25 g Olives, pitted (Black, pitted, halved. They are the salt, so hold back on adding more.)
1 tbsp, rinsed Capers
2 cloves, about 6 g Garlic
A good pinch Chilli flakes
6 g Olive oil
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Warm the sliced garlic and chilli flakes in the oil over a low heat until the garlic is pale gold, about two minutes.
2. Add the tomatoes, olives and capers and simmer for ten minutes until the sauce thickens and darkens.
3. Cook the pasta in salted water, drain a minute early and finish it in the sauce with a splash of the water.
4. Toss with the parsley.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lentil-pasta-olive-caper-tomato

AI-generated images illustrating the recipe.

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