Red lentil spaghetti with fresh tomato and hemp seeds

Ingredients

For 1 serving

• Red lentil pasta90 g
• Tomatoes250 g
• Hemp seeds10 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Basilto taste
• Saltto taste

In season: June – September

Method

1. Bring a pan of water to the boil: you'll use it first for the tomatoes and then for the pasta.
2. Wash the tomatoes and score a small cross in the base; plunge them into the boiling water for 30 seconds, until the skin starts to curl, then transfer to cold water, peel, remove the seeds and cut into roughly 1 cm cubes.
3. In a bowl dress the tomatoes with the olive oil, the peeled and crushed garlic clove, a pinch of salt and torn basil; leave to infuse for 10 minutes.
4. Meanwhile salt the water, add the red lentil spaghetti and cook for the time on the packet, usually 6–8 minutes, until al dente; stir often in the first minutes as it tends to stick.
5. Drain the pasta and remove the garlic from the dressing.
6. Toss the spaghetti with the tomatoes and finish with the hemp seeds.