Red lentil penne makes your next quick weeknight pasta dinner a touch healthier with more protein and fibre than regular pasta. Here Silvia's paired it with a classic prawn and cherry tomato sauce.
- 400 g red lentil penne
- 2 tbsp extra-virgin olive oil
- 2 spring onions, finely chopped
- 1 red chilli, thinly sliced
- 1 tbsp finely chopped parsley stalks
- 2 garlic cloves, finely chopped
- 10 green prawns, peeled, deveined and roughly chopped
- 2 cups halved cherry tomatoes
- 125 ml (½ cup) dry white wine
- chopped parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Bring a large saucepan of salted water to the boil. Add the penne and cook until al dente.
2. While the penne is cooking, heat the oil in a large frying pan over medium-high heat. Add the spring onion, chilli and parsley stalks and cook for 1 minute or until fragrant. Add the garlic and prawn meat and stir for 1-2 minutes, then stir in the cherry tomatoes. Add the wine and cook for 2 minutes or until the alcohol has evaporated, then remove the pan from the heat.
3. When the penne is ready, using a wide slotted spoon, lift the pasta out of the water and drop it straight into the sauce. Toss to combine well, then taste for salt and adjust to your liking. Serve immediately, scattered with parsley.
Silvia Colloca shares her Italian family secrets in the brand-new second-season of Cook like an Italian.