Ingredients

• 1 pkt Zafarelli Denti Rigati
• ¼ cup olive oil
• 1 garlic clove, slightly crushed
• 150g pancetta, diced small
• 2 celery stalks, diced finely
• 1 sprig of thyme
• 4 large field mushrooms, sliced
• 1 tbsp tomato paste
• 400g tin of brown lentils, drained and rinsed
• 700g tomato passata
• 1 cup chicken stock
• 1 cup of small basil leaves
• Salt & pepper
• 100g pecorino, grated

Method

1. Heat the oil and garlic in a large pot. Add pancetta, celery, thyme and mushrooms and cook on medium heat for 4 to 5 minutes, stirring occasionally.
2. Mix the tomato paste into the pot and cook for 1 minute.
3. Add lentils, tomato passata and stock, then bring to the boil. Once boiled, reduce heat to a simmer.
4. Next add the pasta to the pot and cook pasta as per packet directions.
5. Remove the pot with the sauce from the heat and cover for 2 minutes. Remove the garlic and thyme and then tear the basil leaves into the pot.
6. Add pasta to the sauce and salt & pepper to taste.
7. Serve with grated pecorino.

Preperation Time