Fettuccine With Lentil Sauce 4 servings 1 pound dried or fresh fettuccine 2 Tablespoons extra-virgin olive oil 2 cloves garlic, pressed or finely chopped 1 large onion, finely chopped 1-1/4 cups red lentils, washed and drained 3 Tablespoons tomato paste salt and ground black pepper to taste 2-1/2 cups boiling water 4 Tablespoons chopped fresh parsley additional water, if needed Boil the fettuccine in a large, heavy saucepan according to package directions, then drain, rinse, set aside. In the same saucepan, heat the olive oil, then sauté the garlic and onion for about five minutes, stirring occasionally, until softened. Add the lentils, tomato paste, and salt and pepper, then stir in the boiling water. Bring to a boil, then simmer for about 20 minutes, covered, stirring occasionally, until the lentils are soft, adding a bit of water if the sauce looks too dry. Reheat the fettuccine if necessary, and serve topped with the lentil sauce. Sprinkle chopped parsley over the top of the dish.

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