Lentil Spaghetti with Cherry Tomatoes and Olives
12oz/ 320gr lentil spaghetti (or other gluten free spaghetti)
2 cups cherry tomatoes
1/2 cup black pitted olives
1/4 cup tomato sauce
Bunch spinach leaves
Wash the tomatoes gently, do not remove the stem.
Boil the water, time as per instructions.
Place the cherry tomatoes in a flat pan with two spoons of oil and cook them gently for a few minutes, until they start to get soft and crack. (Do not overcook)
Add the olives and the tomato sauce and stir gently one more minute.
When the pasta is ready place it in the pan with the tomatoes and the olives.
Add two spoons olive oil (optional), salt and pepper if needed, stir gently, add the spinach leaves and serve.