10΄
Preparation Time
60΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Penne
500 g MISKO Penne
250 g lentils
2 red peppers, finely chopped
150 g grated tomatoes
1 tsp. sugar
12 Kalamata olives, sliced
¼ bunch of parsley, finely chopped
olive oil
salt
freshly ground pepper
METHOD
Put the lentils in a small saucepan and cover with plenty of cold water. Add salt and boil the lentils for about 30-35 minutes. Drain them and rinse them slightly.
Next, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Penne. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and drizzle with 2 tbsp. olive oil, leaving the pasta in the colander.
In the same pot where the pasta was boiled, heat up 3-4 tbsp. olive oil and sauté the peppers for 3-4 minutes until they soften. Add lentils, grated tomatoes, salt, freshly ground pepper and sugar and sauté for 4-5 minutes. Add the olives and sauté for another 2 minutes.
Put the pasta in the saucepan, stir gently and remove from the heat.
Serve the pasta hot, sprinkled with a bit of finely chopped parsley.
