Vegetables Recipes - Kaleidoscope Pasta

Ingredients      

• 225g/8 oz/2 cups rigatoni

• 400g/1 large can chopped tomatoes

• 200g/1 small can pimientos, drained and chopped

• 5ml/1 tsp dried mixed herbs

• 15ml/1 tbsp tomato puree (paste)

• 5ml/1 tsp caster sugar

• Tabasco sauce

• salt and freshly ground black pepper

• 15ml/1 tbsp chopped parsley

• 225g/2 cups multicolored pasta shapes (mista)

• Olive oil

• 15ml/1 tbsp grated parmesan cheese

• 15ml/1 tbsp grated red Leicester cheese

• 15ml/1 tbsp grated Mozzarella cheese                                             

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Method:

1. Boil the lentils in salted water for 10 minutes, drain and return to the saucepan.

2. Add the tomatoes, pimiento, herbs, puree, sugar and a good sprinkling of Tabasco.

3. Bring to the boil and simmer for 10 minutes until pulpy. Season to taste and stir in the parsley.

4. Meanwhile, cook the pasta according to the packet directions. Drain and return to the saucepan.

5. Drizzle with a little olive oil and toss. Add the lentil sauce, toss well and turn into a large flameproof dish.

6. Sprinkle the three cheese over and flash under a hot grill until melted and bubbling. Serve straight away.