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
- 5 cups water
- 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
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons parsley, minced
- 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.
Ready in about 35-45 minutes
Makes 4 servings