Red Lentil Rotini With Classic Tomato Sauce

Red Lentil Rotini With Classic Tomato Sauce
Yields1 Serving
 1 Box of Barilla Red Lentil Rotini
 3 tbsp Extra virgin olive oil
 ½ White onion, cut into 1-inch pieces
 2 28 oz. cans of whole, peeled, San Marzano tomatoes
 3 Garlic cloves cut in half
 1 Handful of fresh basil leaves
 Salt and Pepper to taste
1

In a large sauté pan over very low heat, add olive oil, and once hot add onions. Add a tiny sprinkle of salt to open the onions up just a bit. Cook them low and slow for a minimum of 30 minutes, giving them a stir every minute or so.

2

Add two cans of whole, peeled, San Marzano tomatoes and basil to the pan, and bring heat up just a touch. You'll want to slow cook the tomatoes,garlic and onions together for 2 hours over low heat so the flavors come together nicely.

3

Do a taste test and add salt and pepper accordingly. You may not need very much seasoning as the low and slow cooking method produces a lot of flavors. Remove from heat and place sauce in a Vitamix or similar blender (or you can use an immersion blender). Puree until smooth.

4

In a large pot boil salted water. Once boiling add your Barilla Red Lentil Rotini and cook until al dente. Strain and serve with your classic tomato sauce.

Ingredients

 1 Box of Barilla Red Lentil Rotini
 3 tbsp Extra virgin olive oil
 ½ White onion, cut into 1-inch pieces
 2 28 oz. cans of whole, peeled, San Marzano tomatoes
 3 Garlic cloves cut in half
 1 Handful of fresh basil leaves
 Salt and Pepper to taste

Directions

1

In a large sauté pan over very low heat, add olive oil, and once hot add onions. Add a tiny sprinkle of salt to open the onions up just a bit. Cook them low and slow for a minimum of 30 minutes, giving them a stir every minute or so.

2

Add two cans of whole, peeled, San Marzano tomatoes and basil to the pan, and bring heat up just a touch. You'll want to slow cook the tomatoes,garlic and onions together for 2 hours over low heat so the flavors come together nicely.

3

Do a taste test and add salt and pepper accordingly. You may not need very much seasoning as the low and slow cooking method produces a lot of flavors. Remove from heat and place sauce in a Vitamix or similar blender (or you can use an immersion blender). Puree until smooth.

4

In a large pot boil salted water. Once boiling add your Barilla Red Lentil Rotini and cook until al dente. Strain and serve with your classic tomato sauce.

Red Lentil Rotini With Classic Tomato Sauce