4 ounces Barilla Red Lentil Penne
¼ cup olive oil
⅓ cup minced shallots
¼ teaspoon sea salt
¾ cup sliced kalamata olives
2 tablespoons minced rosemary
½ cup grated vegetarian parmesan, for serving
- 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