Golden Sun-Dried Tomato Red Lentil Pasta

Golden Sun-Dried Tomato Red Lentil Pasta

Savor this vibrant lentil pasta featuring sun-dried tomatoes, sweet onion, garlic, and aromatic herbs for a flavorful, satisfying meal.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1/4 cup extra virgin olive oil
• 1 sweet onion, chopped
• 6 cloves garlic, minced or grated
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 2 teaspoons ground turmeric
• kosher salt and pepper
• 1 (28 ounce) can fire roasted tomatoes, I like san marzano
• 1/2 cup oil packed sun-dried tomatoes, oil drained + chopped
• 1 tablespoon apple cider vinegar

Method

 

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until soft and caramelized, about 5-10 minutes. Add the garlic, basil, oregano, turmeric, kosher salt and pepper. Cook for 1 minute or until fragrant. Slowly add the fire roasted tomatoes and the juices from the can, crushing the tomatoes with the back of a wooden spoon. Add the sun-dried tomatoes and apple cider vinegar. Simmer the sauce for 10-15 minutes or until reduced slightly. If desired, you can puree the sauce in a blender.
2. Stir in the spinach and cook for five minutes longer.
3. Meanwhile, bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. Drain.
4. Divide the pasta among bowls and top with a generous amount of sauce. Top as desired with cheese, nuts and herbs.

Notes

– Use high-quality fire-roasted San Marzano tomatoes for the best flavor.
– Don’t skip the apple cider vinegar; it adds a crucial tang that brightens the sauce.
– For a smoother sauce, blend it after simmering, before adding spinach.

Allergens: Wheat, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

What makes this lentil pasta sauce work is the slow, gentle cooking of aromatics and spices, allowing their flavors to deepen and meld. Starting with extra virgin olive oil, we sauté the chopped sweet onion until it becomes translucent and begins to caramelize. This process, known as sweating, releases the onion’s natural sugars and creates a sweet, complex base. Following the onion, minced garlic is added. It’s crucial to cook the garlic briefly until fragrant but not browned, as burnt garlic can impart a bitter taste. The dried herbs (basil and oregano) and ground turmeric are then toasted in the oil with the aromatics. This step, called blooming, intensifies their flavor and aroma, making them more potent in the final sauce. Turmeric, in particular, benefits from this as its earthy notes become more pronounced. The fire-roasted tomatoes are added next. Their smoky character from the roasting process adds another layer of depth. Simmering the sauce allows the flavors to further integrate. Finally, the oil-packed sun-dried tomatoes are stirred in towards the end. Their concentrated umami and slightly chewy texture provide bursts of intense flavor. The apple cider vinegar is added at the very end to brighten the sauce, cutting through the richness and adding a subtle tang. This carefully orchestrated layering of ingredients and cooking times ensures a robust, flavorful sauce that complements the earthy lentil pasta perfectly.

Troubleshooting

• Sauce is too thick: Add a splash of pasta water or vegetable broth (about 1/4 cup at a time) and stir until the desired consistency is reached. This also helps the sauce cling better to the pasta.
• Sauce lacks depth or is bland: Ensure you’ve adequately sautéed the onions until sweet and have bloomed the spices. Adjust seasoning with more kosher salt and freshly ground black pepper. A pinch of red pepper flakes can also add a subtle kick.
• Garlic is bitter: This usually means the garlic was cooked too long or at too high a heat, causing it to burn. Unfortunately, this flavor is difficult to mask. Next time, add garlic later in the sautéing process and cook over lower heat.
• Sun-dried tomatoes are too tough: If using dry-packed sun-dried tomatoes, ensure they are rehydrated properly before chopping. For oil-packed, ensure they are chopped finely enough to distribute evenly.

Substitutions

• Sweet onion: Yellow onion can be used, though it may result in a slightly less sweet sauce. Shallots are also a good option for a milder, more delicate flavor.
• Fire-roasted tomatoes: Regular diced tomatoes can be substituted, but you’ll lose the smoky element. Consider adding a pinch of smoked paprika to compensate.
• Oil-packed sun-dried tomatoes: If you only have dry-packed, rehydrate them in hot water or broth for 15-20 minutes before draining and chopping. The flavor will be less rich without the oil.
• Apple cider vinegar: Red wine vinegar or balsamic vinegar can be used. Each will impart a slightly different tang; balsamic will add a touch more sweetness.

Pro tips

• Use high-quality fire-roasted San Marzano tomatoes for the best flavor.
• Don’t skip the apple cider vinegar; it adds a crucial tang that brightens the sauce.
• For a smoother sauce, blend it after simmering, before adding spinach.

Enjoy this fresh and flavorful lentil pasta! It’s a versatile dish that can be customized with your favorite toppings.

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