The finished recipe. Red Lentil Pasta with Olives, Capers and ChilliIngredients 1 to 6. 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 flakesIngredients 7 to 8. 6 g Olive oil. A handful, chopped Fresh parsleyStep 1. Warm the sliced garlic and chilli flakes in the oil over a low heat until the garlic is pale gold, about two minutes.Step 2. Add the tomatoes, olives and capers and simmer for ten minutes until the sauce thickens and darkens.Step 3. Cook the pasta in salted water, drain a minute early and finish it in the sauce with a splash of the water.Step 4. Toss with the parsley.
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