Green Lentil Rotini with Caramelized Shallots and Fried Capers

Serves 4


  • 1 box Tolerant Green Lentil Rotini
  • ½ cup olive oil, divided
  • ⅓ cup capers drained and patted dry
  • 4 large shallots, thinly sliced
  • 2 garlic cloves, minced or pressed
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • One 6oz can tomato paste
  • Red pepper flakes, for garnish
  • Chopped fresh parsley, for garnish


  1. Cook Tolerant Green Lentil Rotini according to package directions. Set aside.
  2. In a small saucepan, heat ¼ cup oil over medium heat. When oil is hot add capers and cook, swirling pan occasionally until capers start to open up, about 45 seconds. Transfer capers to a paper towel-lined plate and set aside.
  3. In a medium saucepan heat the remaining ¼ cup oil over medium heat. When oil is hot add shallots, garlic, salt, and pepper. Cook, stirring occasionally until shallots have softened and edges turn golden brown, about 5 minutes. Add tomato paste and stir constantly for about 2 minutes, or until well combined.
  4. In a serving bowl toss together pasta, shallot mixture, and capers. Garnish with pepper flakes and parsley.
  5. Enjoy!