Back to recipes

Spaghetti with stewed raspberry tomatoes, lentil paste and green Perla olives

Serves: 3

Preparation time: 30 min


  • 400 g spaghetti
  • 1 glass red lentils
  • 5 big raspberry tomatoes
  • Parmesan
  • chilli flakes
  • 2 cloves garlic
  • salt
  • 2 tablespoons olive oil


Boil 4 litres of salted water in a large pot. When the water starts to boil, add a serving of spaghetti (don’t you dare break the pasta, Italians never do that). Cook the pasta as recommended on the packet (depending on whether you prefer soft or al dente pasta), stirring occasionally. To prevent the pasta from sticking together, add 1 tablespoon of olive oil to the boiling water. Drain the cooked pasta.

Wash the fresh raspberry tomatoes and then scald them with boiling water, peel, cut them and put them in the pan. Stew, covered, for 10 minutes, stirring occasionally, until the tomatoes soften and the water evaporates. Add a pinch of salt and 2 chopped garlic cloves.

In the meantime, prepare the red lentils (they are brown lentils without ahusk, which, thanks to the hulling process, are better absorbed by our digestive system). Rinse a serving  of lentils on a sieve under cold water. Pour 1.5 cups of water into the pot and bring it to a boil. Add the lentils, a little salt, and 1 tablespoon of olive oil and bring it to a boil. Then, cook it over a small heat, covered, for about 15 minutes. Remove from the heat and leave the lentils for another 10 minutes to soften. Stir the lentils in the pan until they form a smoothpaste.

Place a portion of the pasta in the centre of the plate, leaving a hole in the middle. Pour the sauce of stewed tomatoes into the hole and sprinkle grated Parmesan cheese on top. Add the lentil paste and TABLE ANTIPASTI green olives. If you like, add chilli flakes or Parmesan cheese.

Did you know that red lentils are rich in protein – 100 g of seeds contain 25 g of protein!

The dish contains: cereals containing gluten, milk, nuts.

Make the most of TABLE FOODS

If you have any TABLE ANTIPASTI green olives left over (however, we can’t believe you won’t eat them all at once), you can use them to prepare a salad for lunch. For this salad, you will need 2 tomatoes, TABLE ANTIPASTI olives, walnuts, blue cheese, balsamic vinegar, salt, and pepper. Peel the tomatoes and cut them into small slices. Dice the cheese. Mix everything in one bowl together with olives, walnuts, and balsamic vinegar. Season the salad with salt and pepper. You can also add arugula to it.

Back to recipes

We use this product



    By clicking 'Sign Up', you consent to Table Foods using your email address and postal code to receive emails about products, recipes, and more. You can opt-out at any time.