Pasta with pancetta and lentils

Ingredients:

• 350 gr. bucatini or spaghetti
• 2 tbsp olive oil + extra for drizzling
• 0.5 cup finely chopped pancetta (about 60 g)
• 0.5 cup finely chopped onion
• 4 cloves garlic, thinly sliced
• 0.5 tsp red pepper flakes
• 1 can (400g) lentils, drained
• 1 can (800g) canned whole plum tomatoes, hand crushed
• 8 basil leaves, chopped, plus extra for serving
• 0.5 tbsp. grated parmesan

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes.
3. Add the lentils, then the tomatoes, 2 cups of water, basil, and 1/2 teaspoon of salt. Increase the heat to medium-high and bring the sauce to a boil; cook for 3 minutes. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
4. Add the pasta to the sauce along with half the Parmesan cheese. Season with salt to taste and toss to combine. Divide the pasta among bowls, drizzle with olive oil, and sprinkle with the remaining Parmesan cheese and basil.