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Fettuccine Marinara

Fettuccine Marinara
Pin Recipe

Serves 4-6


  • 12oz Tolerant Simply Legumes™ Organic Red Lentil Mini Fettuccine
  • 1/4C Extra Virgin Olive Oil
  • 1 Medium Onion, chopped
  • 2 Garlic Cloves, minced
  • 2 28oz can tomatoes + 3/4 can water
  • 1tsp Sugar
  • 1tsp Sea Salt
  • 1tsp Ground Black Pepper
  • 2oz Fresh Arugula
  • 20 Kalamata Olives pitted and halved (optional)
  • 1/4C Fresh Reggiano Parmigiano (optional)


  1. Cook Tolerant in large pot of steadily boiling water per package directions. Rinse under cool water, drain.
  2. In large saucepan, cook onions and garlic with olive oil until soft. Add tomatoes.
  3. Break up tomatoes while cooking. Add salt, pepper and sugar. Bring to a boil. Turn down heat and simmer for 50 minutes.
  4. Add large ladle of sauce to pasta and toss. Add in olives(optional). Top with some Arugula leaves and freshly grated Reggiano Parmigiano (optional). Olives can be added.