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.
1cupcanned plum tomatoes, diced and some liquid reserved
1tspsalt
¼tspcrushed red pepper flakes
2tbspparsley, minced
Instructions
1
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.
2
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.
3
Add additional red pepper flakes (optional) and serve.
Nutrition Facts
4 servings
Serving size
1 cup
Amount per serving
Calories438
% Daily Value *
Total Fat11.75g16%
Saturated Fat 1.7g9%
Trans Fat 0g
Cholesterol0mg
Sodium728mg32%
Total Carbohydrate68g25%
Dietary Fiber 10g36%
Total Sugars 3.25g
Protein19g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½lbwhole-wheat pasta, uncooked
5cupswater
¾cupuncooked brown lentils
2large cloves garlic, crushed
3tbspextra-virgin olive oil
1cupcanned plum tomatoes, diced and some liquid reserved
1tspsalt
¼tspcrushed red pepper flakes
2tbspparsley, minced
Directions
1
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.
2
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.
3
Add additional red pepper flakes (optional) and serve.
AuthorLife and Health Network