1. First, bring a large pan of water to the boil. Carefully add the pasta then boil over a high heat for the time stated on the packet (around 10-12 minutes) until al dente then drain. Reserve a mugful of the cooking water.
2. Meanwhile, drain and rinse the olives then add to a large frying pan along with the oil. Place over a medium heat then add 1/2 teaspoon of chilli, 1/4 teaspoon of salt, the sugar, vinegar and rosemary (whole sprigs). Peel and bash the garlic then add to the pan. Using a speed peeler, create thin strips of lemon zest (avoid the bitter white pith) and add to the pan along with the juice of half the lemon. If the olives look to be drying out at any point, splash in some of the pasta cooking water to help them braise.
3. Stir the cooked pasta into the olives along with the lentils. Remove any tired-looking outer leaves from the radicchio then finely shred and stir through the pasta. Increase the heat to high for 1 minute then remove. Have a little taste to check the seasoning. Depending on how naturally salty your olives are, you make it ty want to add more salt, lemon juice or chilli flakes. Remove the woody rosemary stalks then serve warm or at room temperature.
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|Serving Size: 1 (1033g)|
|Recipe Makes: 1|
|Calories from Fat: 100 (53%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 59.6mg||2 %|
|Potassium 943.6mg||25 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 18.2g|
|Protein 5.3g||8 %|
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Calories per serving: 187
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