Lovingly known as pasta e lenticchie (pasta and lentils) in Campania, a region in southern Italy, this is a dish that combines humble ingredient like brown lentils, canned tomatoes, and pasta of any shape or size, and creates something that somehow feels cozy and familiar with your first bite.
|½||pound||whole-wheat pasta, uncooked|
|¾||cup||uncooked brown lentils|
|2||large||cloves garlic, crushed|
|3||tablespoons||extra-virgin olive oil|
|1||cup||canned plum tomatoes, diced and some liquid reserved|
|¼||teaspoon||crushed red pepper flakes|
- In a medium saucepan, bring 5 cups of water to a boil, then add the lentils. Cook the lentils, covered, over medium-high heat until they’re nearly but not entirely tender, about 20 minutes. Meanwhile, bring a separate pot of water to a boil and cook the pasta al dente.
- When the lentils are nearly cooked and have absorbed all the water, add the garlic, olive oil, tomatoes, salt, and red pepper flakes. Reduce the heat to medium-low, cover, and continue to simmer briskly for another 10 minutes or until the lentils are fully tender. Add the cooked pasta and parsley to the lentils and stir everything to combine.
- Add additional red pepper flakes (optional) and serve.