Ingredients
Equipment
Method
- In a large Dutch oven or deep skillet, combine the uncooked spaghetti, vegetable broth, canned tomatoes, cherry tomatoes, chopped red pepper, basil leaves, and dried herbs. The pasta may not be fully submerged at first.
- Place the pot over high heat and bring the mixture to a boil. This should take 3-4 minutes.
- Once boiling, reduce the heat to medium to maintain a steady simmer. Cook for 10-12 minutes, stirring and turning the pasta with tongs every 2-3 minutes to prevent sticking, until the pasta is al dente and the sauce has thickened.
- Stir in the drained lentils and sliced olives (if using). Cook for an additional 2 minutes to heat the lentils through.
- Remove the pot from the heat. Taste and season with salt and pepper as needed. The broth and tomatoes often provide enough salt.
- Divide the pasta among bowls. Garnish with extra fresh basil leaves and serve immediately.
Notes
Pro Tips: For the best results, use a wide, deep skillet or Dutch oven to give the pasta plenty of room to cook evenly. Stir frequently during simmering to prevent the pasta from sticking to the bottom of the pot. If the liquid absorbs too quickly before the pasta is tender, add a splash more vegetable broth or water. Using canned or pre-cooked lentils is key for the 15-minute cook time—don't use uncooked lentils. This dish is best served immediately, as the pasta will continue to absorb liquid as it sits.