1 Box, Red Lentil Rotini
3 Tbsp, Extra virgin olive oil
½ Vidalia onion, sliced thin
½ Cup, jarred roasted red pepper, sliced thin
1 Tsp, capers, chopped
1 Tsp, Fresh thyme
Salt and pepper to taste
½ Cup Pecorino Romano cheese, shredded
Bring a large pot of water to a boil. Meanwhile, in a large skillet cook the onions in olive oil with the seasoned with salt and pepper for 10 minutes over medium heat.
Add the roasted peppers, capers and thyme, sauté for 1 minute.
Cook the pasta according to the directions, reserve 1 cup of the cooking water and add it to the sauce. Add the pasta to the sauce, toss to combine. Finish with cheese before serving.