All the flavor of chili combined with pasta creates a comforting and satisfying family dinner. It's quick and easy while also tasting great with just a little bit of spice and tons of tomato chili flavor.
8ouncedry pastamacaroni, rotini or other short pastas
Salt and pepper to taste
Chopped cilantro or parsleydiced jalapeños, diced onions, pico de gallo, sour cream, shredded cheese
Heat olive oil in a large skillet over medium heat. Add peppers, onions and garlic and cook until softened, about 5 minutes.
When onions are translucent and vegetables are soft, add the tomato sauce, diced tomatoes, chili powder, oregano and cumin.
Cover with a lid, reduce the heat and cook for 15 minutes to allow flavors to meld.
While the sauce is cooking, heat a pot of water to boiling, add pasta and cook until al dente.
When pasta is ready, transfer to a colander to drain off cooking water.
Add the lentils and pasta and cook until heated. Taste and adjust salt and pepper.
Serve up with your favorite toppings.
Top Tips for BEST Results:Cook the lentils to slightly al dente. Or if anything don’t overcook. Short pastas work best with curves work best. The curves hold the pasta and even some of the lentils better than long pastas.Don’t overcook your pasta. It’s going to cook a bit more when you combine it with everything else and just like the lentils you don’t want a mushy mess. Also, when you leave a little bite to the pasta, it’s able to soak up more of the sauce which makes it taste better.Check your chili powder for spiciness especially if you are making this dish for kids. I find chili powder to vary greatly in its spiciness. If you feel like it may be too spicy, reduce the amount of chili powder to one tablespoon.