Uncooked red lentil pasta
28 oz, peeled plums variety
3 medium clove(s), minced
Red pepper flakes
½ cup(s), fresh flat-leaf variety, chopped
Grated Parmesan cheese
- Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
- In a food processor, pulse the tomatoes with their juices until they are chopped, or break them up in the can using the back of a spoon.
- Heat the oil in a large heavy saucepan over medium heat. Stir in the garlic and red pepper flakes; cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, 1/4 cup of the parsley, and the salt; simmer, stirring occasionally, until thickened, about 20 minutes.
- Transfer the pasta to a serving bowl. Add the sauce and toss to coat. Sprinkle with the remaining 1/4 cup parsley and the Parmesan.
- Serving size: 1 1/2 cups