Lentil and Tomato Ragout with Pasta

Pasta dishes are just always delicious!

Soak lentils in cold water for 2 hours, then drain.

Peel shallot and garlic, dice finely. Sauté in oil. Sauté the lentils, add the tomatoes and their juice, pour in the wine and bring to the boil. Season with pepper, herbs, sugar and paprika powder. Then simmer for 20 minutes with the lid closed.

Cut the ham into thin, short strips. Fry briefly in a frying pan. Pit olives, cut into eighths lengthwise.

Cook pasta al dente and drain.

Add whipped cream to lentil ragout form, simmer a few minutes. Now fold in olives and ham, season with pepper, juice of one lemon, salt. Serve with tagliatelle.

Serve with an Italian red wine, such as Bardolino.

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