Bucatini with Lentil Ragu

Name: Bucatini with Lentil Ragu
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: 8 ounces bucatini; 2-3 sprigs fresh flatleaf parsley, coarsely chopped; 1 teaspoon smoked paprika; 2 tablespoons extra virgin olive oil; 2 cloves fresh garlic, peeled, smashed; 1 tablespoon tomato paste; 2 teaspoons balsamic vinegar; ½ cup green lentils; 14-ounce can pureed tomatoes; Generous pinch crushed red pepper flakes; ¼ cup walnut pieces; ½ red onion, diced; Sea salt

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Talk about hearty. This pasta dish will satisfy the biggest appetite at any table. Bucatini is a thick spaghetti but hollow so it’s hearty but not heavy. A paradox like so many things Italian, yes? The ragu made with lentils and walnuts is a heart-healthy dream.

Ingredients

2 tablespoons extra virgin olive oil
2 cloves fresh garlic, peeled, smashed
½

Europe
Italy
Pasta
Vegan
Mediterranean

Method

Place oil, garlic and onion in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt, crushed red pepper flakes and sauté until onions are translucent, about 1-2 minutes. Add walnut pieces, lentils and 1½ cups spring or filtered water. Add tomatoes, tomato paste, balsamic vinegar and stir to dissolve it into the gravy. Add smoked paprika, stir and reduce heat to