Bucatini with Lentil Ragu

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.

Makes 2-3 servings

Ingredient List:

• 2 tablespoons extra virgin olive oil
• 2 cloves fresh garlic, peeled, smashed
• ½ red onion, diced
• Sea salt
• Generous pinch crushed red pepper flakes
• 1/4 cup walnut pieces
• ½ cup green lentils
• 14-ounce can pureed tomatoes
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar
• 1 teaspoon smoked paprika
• 2-3 sprigs fresh flatleaf parsley, coarsely chopped
• 8 ounces bucatini

Step By Step Instructions:

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 1 ½ 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 low. Cover and cook until the lentils are quite soft, 35-40 minutes. Season lightly with salt and simmer until ready to serve.

While the gravy cooks, bring a pot of salted water to the boil (enough to cover the pasta). Cook the bucatini al dente, about 9-10 minutes.

Using tongs, transfer the bucatini to the lentil ragu and stir well. Serve garnished with fresh parsley.