- Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
- Place the fresh tomatoes and garlic into a large roasting tray. Drizzle over 4 tablespoons of the olive oil, sprinkle over the oregano and season with salt and black pepper. Toss well and roast for 30–35 minutes until softened and caramelised.
- Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat. Add the celery, shallot and rosemary with a pinch of salt and cook gently for 5 minutes until softened.
- Remove and discard the tomato vines, then add the roasted tomatoes and garlic to the saucepan.
- Stir in the Merchant Gourmet Simply Cooked Beluga Lentils, chopped tomatoes and sun-dried tomatoes.
- Bring to a gentle boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally, until thick, rich and silky.
- Meanwhile, cook the tagliatelle according to the packet instructions. Reserve a mugful of pasta water before draining.
- Toss the pasta through the ragù, adding a splash of pasta water if needed to loosen the sauce.
- Divide between bowls and finish with fresh basil leaves, a drizzle of olive oil and grated Parmesan, if using.
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