Red lentil pasta with cherry tomatoes, capers and olives

Ingredients

For 1 serving

• Red lentil pasta100 g
• Cherry tomatoes200 g
• Capers10 g
• Black olives15 g
• Garlic1 clove
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Dried oregano1 teaspoon
• Saltto taste

In season: June – September

Method

1. Put a pot of water on for the pasta. Meanwhile wash and halve the cherry tomatoes, rinse the capers under the tap to remove the salt, slice the black olives and crush the garlic clove.
2. Heat the oil in a wide pan over medium heat and fry the garlic for a minute, until just golden; add the cherry tomatoes and cook for 5 minutes, until they start to collapse and release their juice.
3. Add the capers, olives and dried oregano and stir; taste before salting, as the capers and olives are already salty. Remove the garlic.
4. When the water boils, salt it and cook the red lentil pasta for the time on the packet, no longer: it overcooks much faster than wheat pasta. Drain it, keeping a ladle of the cooking water.
5. Toss the pasta in the sauce for a minute over medium heat with a splash of cooking water, until well coated, and finish with torn basil.