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Overhead, close-up photograph of red lentil pasta, cheese, and black olives.

Black Olive Red Lentil Pasta

  • Author: Erin Alderson
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: dinner
  • Method: stovetop
  • Cuisine: international

Ingredients

4 ounces Barilla Red Lentil Penne

¼ cup olive oil

cup minced shallots

¼ teaspoon sea salt

¾ cup sliced kalamata olives

2 tablespoons minced rosemary

½ cup grated vegetarian parmesan, for serving


Instructions

  • Cook pasta according to the instruction on the package, making sure to not overcook the pasta. Drain, reserving a ½ cup or so of pasta water, and make the olive oil mixture.
  • Heat a medium pan over medium heat. Add the olive oil, followed by the shallots and a pinch of salt. Cook until the shallots are tender, 6 to 8 minutes. Stir in the olives and cook for another few minutes until the olives are warm.
  • Finally, stir in the rosemary and cooked pasta. Cook for just a minute, to bring everything together. Turn off the heat and add the parmesan. Stir, taste, and adjust the levels of salt/parmesan as desired. If it’s looking like the olive oil hasn’t coated the pasta, add a splash or two of the reserved pasta water.

Keywords: red lentil pasta