- 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)
- Cook Tolerant in large pot of steadily boiling water per package directions. Rinse under cool water, drain.
- In large saucepan, cook onions and garlic with olive oil until soft. Add tomatoes.
- Break up tomatoes while cooking. Add salt, pepper and sugar. Bring to a boil. Turn down heat and simmer for 50 minutes.
- 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.