Part 8/11:
The final recipe is a Classic Tomato Pasta, a hearty and crowd-pleasing staple. It starts with chopping a medium onion and mincing garlic. Cherry tomatoes are halved, and sun-dried tomatoes are coarsely chopped to build a flavorful base. Cooked brown lentils, drained and rinsed, add protein and texture.
The sauce begins by sautéing onion and garlic in oil with Italian herbs, vegetable bouillon, and chili flakes. Once fragrant, the host adds pasta sauce, boiling water, spaghetti, cherry tomatoes, sun-dried tomatoes, lentils, and capers. The pasta simmers in the sauce for about 10 minutes, absorbing all the flavors, until al dente.