Tomato and chilli red lentil pasta
A simple gluten and dairy free pasta recipe, using gluten free red lentil pasta, a rich tomato sauce and vibrant fresh basil.
- 150 g Waitrose red lentil pasta
- 1 red onion
- 1 clove garlic
- 1/2 tbsp olive oil
- 1 tin chopped tomatoes with basil
- 1 tbsp tomato puree
- 1 red chilli
- 5-6 large fresh basil leaves
Preheat the oven to 180’C. Place the vine tomatoes on a baking tray and bake for 20 minutes. Meanwhile make the rest of the dish.
Cook the pasta as per the instructions (in salted boiling water for 5 minutes for al dente, 6-7 minutes for a little softer).
Peel and chop the onion and garlic. Cut the chilli in half lengthways, scrape the seeds out with a teaspoon and then chop finely.
Add the olive oil to a frying pan, turn to a gentle heat then add the onions. Cook for 2-3 minutes until softened on a low heat, then add the garlic and chilli. Cook for a further minute.
Add the chopped tomatoes and tomato puree to the pan, stir well, tear in the basil leaves and then cook for a further 2-3 minutes. Drain the cook pasta, add to the pan of sauce and stir until coated.
Remove the tomatoes from the oven once cook, and serve the pasta topped with the roasted tomatoes and some more torn basil leaves.