Red Lentil Puttanesca Pasta
with Rotini & Marinated Vegetables
In a new spin on puttanesca, we bring together the classic flavors; olives, capers, and oregano and blend them into a dressing that coats the roasted vegetables. We’ve chosen Castelvetrano olives for their mild brine and buttery texture. These ingredients top a red sauce that is actually made out of protein rich red lentils. Banza chickpea rotini holds onto the sauce while roasted asparagus, cauliflower, and endive add a bite that completes the dish.
INGREDIENTS
- ½ cup red lentils
- 2 tbsp tomato paste
- 1 tbsp capers
- 1 oz pepperoncinis
- 2 garlic cloves
- 1 oz Castelvetrano olives
- ⅛ tsp red chile flakes
- ½ tsp oregano
- 2 tbsp red wine vinegar
- 8 oz Banza rotini pasta
- 6 oz broccoflower
- 5 oz asparagus
- 1 endive
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
INSTRUCTIONS
Set the oven to broil. Bring a large pot of salted water to a boil. In a small saucepan combine the red lentils, 1½ cups water, and tomato paste. Stir and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, about 10 to 15 minutes.
Mince the capers, pepperoncinis, and garlic and add to a small bowl. Thinly slice the Castelvetrano olives. Add the sliced olives, red chile flakes, oregano, red wine vinegar, and 2 tbsp olive oil to the bowl. Season puttanesca dressing with salt and pepper, and stir well.
Once the water is boiling, add the Banza rotini pasta and cook until al dente, about 7 to 8 minutes. Reserve ¼ cup of the pasta water and drain the pasta. Return the rotini to the large pot.
Cut the broccoflower into thin florets. Trim and cut the asparagus into 1 inch pieces. Trim the bottom of the endive, halve lengthwise, and roughly chop. Place the vegetables on a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Place vegetables in the oven on the middle rack and broil until slightly charred, about 10 to 13 minutes.
Once the red lentils are tender, add to the large pot with the pasta. Gently mix, adding the reserved pasta water as necessary to “loosen” it up. Season pasta with salt and pepper. Drizzle half of the puttanesca dressing onto the finished roasted vegetables and toss well to combine.
Spoon the red lentil rotini into large bowls and top with the marinated vegetables. Drizzle pasta with any remaining puttanesca dressing.
SIMILAR RECIPES
Rigatoni Bolognese with Roasted Brussels Sprouts & Garlic Oil
Penne Aglio Olio with Red Kale and Roasted Cauliflower
Rotini Aglio Olio with Kale and Toasted Hazelnuts
