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| Fettuccine With Lentil Sauce 4 servings 1 pound dried or fresh fettuccine 2 Tablespoons extra-virgin olive oil 2 cloves garlic, pressed or finely chopped 1 large onion, finely chopped 1-1/4 cups red lentils, washed and drained 3 Tablespoons tomato paste salt and ground black pepper to taste 2-1/2 cups boiling water 4 Tablespoons chopped fresh parsley additional water, if needed Boil the fettuccine in a large, heavy saucepan according to package directions, then drain, rinse, set aside. In the same saucepan, heat the olive oil, then saut� the garlic and onion for about five minutes, stirring occasionally, until softened. Add the lentils, tomato paste, and salt and pepper, then stir in the boiling water. Bring to a boil, then simmer for about 20 minutes, covered, stirring occasionally, until the lentils are soft, adding a bit of water if the sauce looks too dry. Reheat the fettuccine if necessary, and serve topped with the lentil sauce. Sprinkle chopped parsley over the top of the dish. |
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