30 mins. Serves 3, or 2 hungry people.
1 jar puy lentils (or rough equivalent of dried, soaked and cooked)
1 tbsp tomato puree
2 cloves garlic
1 tsp chilli powder
1 tsp paprika
2 tsp agave syrup (maple works well too)
a good slug of extra virgin olive oil
good pinch of sea salt and a few twists of black pepper
handful of fresh basil, roughly chopped
200g gluten free spaghetti (I like brown rice, but corn/maize is good too)
enough salt to make the cooking water as salty as the Mediterranean Sea
– Heat oil in a deep frying pan to a medium heat.
– Add garlic, salt, black pepper, chilli and paprika, and saute for a minute or two.
– Add passata, tomata puree, puy lentils and syrup. Allow to simmer whilst you prepare pasta.
– Cook your pasta according to instructions on the packet (normally a roiling boil for 8 – 12 minutes in the biggest pan you’ve got, taste every minute to check).
– Drain pasta and reserve a small amount of the cooking water. Add to sauce along with the spaghetti and stir to combine.
– Transfer to serving dish and garnish with basil. Buon appetito!