Recipe serves 3-4

Ingredients;

75g per person of The Nuffin Man yellow lentil casarecce
1 x tbsp extra-virgin olive oil
1/2 white onion, peeled and sliced roughly
2 x cloves garlic, minced
1 x 400g tinned tomatoes (I went with plum)
1/2-1 tsp of chilli flakes (optional)
6 x fresh basil leaves
Salt n peps to taste
Parmesan, grated to garnish

Method;

• In a medium pan, heat the extra-virgin olive oil with the sliced white onion for 3-4 mins
• Add the garlic, tinned tomatoes, chilli flakes, fresh basil leaves and salt n peps and let simmer for 5 mins
• Whilst the sauce simmers, bring a pot of salted water to boil and add The Nuffin Man’s yellow lentil casarecce, cook for suggested time – I did mine for 6 minutes
• Pour your sauce from the pan into a blender or food processor with a splash of boiling water (about 50ml) and blend
• Once blended pour back into your pan and keep on a low-medium heat until your pasta is cooked
• Drain your pasta and place into your favourite bowl, pouring some of the marinara sauce on top with a generous sprinkling of Parmesan and extra basil if you like