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Penne with lentils and red pepper

preperation 10΄ Preparation
cup 60΄ Cooking
hat easy Difficulty
dish 4 Portions


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


freshly ground pepper

materials 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.

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