Lentil Pasta Amatriciana

Lentil Pasta Amatriciana is a delightful twist on the classic Italian dish, featuring lentil-based pasta that provides a hearty texture while remaining low in carbs. The rich tomato sauce, infused with savory pancetta and a hint of chili, brings an authentic taste of Italy to your table.

Ingredients

• Lentil pasta - 150 grams
• Pancetta, diced - 100 grams
• Onion, finely chopped - 1 medium (about 100 grams)
• Garlic, minced - 2 cloves
• Canned crushed tomatoes - 200 grams
• Red chili flakes - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil leaves - for garnish
• Grated Pecorino Romano cheese - for serving (optional)

Steps

1. Bring a pot of salted water to a boil and cook the lentil pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat and add the diced pancetta. Cook until the pancetta is crispy, about 5-7 minutes.
3. Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
4. Pour in the canned crushed tomatoes and add the red chili flakes. Season with salt and black pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally.
5. Once the sauce has thickened, add the cooked lentil pasta to the skillet, tossing to coat the pasta evenly with the sauce.
6. Serve hot, garnished with fresh basil leaves and grated Pecorino Romano cheese if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 35 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein due to lentils and pancetta, promoting muscle health.
• Rich in fiber, which aids digestion and helps maintain stable blood sugar levels.

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