1 box of Tolerant red lentil penne pasta
1 jar of Rao’s marinara sauce or your favorite marinara
2 cloves garlic
1 pint of cherry or grape tomatoes
1 bunch of broccoli rabe
sea salt and black pepper to taste
Prepare red lentil pasta as directed on box. Once cooked but al dente, immediately rinse under cold water to stop cooking. Set aside.
In a heavy bottomed pot, pour two tablespoons of marinara into pot. Bring to a high heat, once sizzling, lower heat and add cherry tomatoes. Add a few more tablespoons of water and cover. Let steam until tomatoes begin to blister, about 5-7 minutes, not letting them brown.
While tomatoes are cooking, bring 4 cups of heavily salted water to a boil. Rinse and chop off rough stems of broccoli rabe. Once water is boiling, add broccoli rabe to pot. Lower to a rolling boil. Continue to boil up to 15 minutes until rabe is well cooked and very soft. Drain and set aside to cool.
Return to sauce pot and add entire jar of sauce. Bring to a boil again then lower to simmer. Once rabe is cool, chop well and add to sauce. Mix well. Turn off heat. Add in cooked pasta and mix well. Transfer to individual bowls and season with black pepper.