Red Lentil Pasta with Olives, Capers and Chilli
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
A small plate on purpose. Adding 100 g of drained cannellini to the sauce takes it to about 440 kcal and 25 g of protein.
Anchovies are traditional here and are left out to keep the dish vegetarian. The olives and capers cover for them.

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