Sicilian Tomato-Lentil Pasta

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.


Yields4 ServingsPrep Time10 minsCook Time30 minsDifficultyBeginner

Ingredients

 ½ lb whole-wheat pasta, uncooked
 5 cups water
 ¾ cup uncooked brown lentils
 2 large cloves garlic, crushed
 3 tbsp extra-virgin olive oil
 1 cup canned plum tomatoes, diced and some liquid reserved
 1 tsp salt
 ¼ tsp crushed red pepper flakes
 2 tbsp parsley, 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 Fat 11.75g16%
Saturated Fat 1.7g9%
Trans Fat 0g
Cholesterol 0mg
Sodium 728mg32%
Total Carbohydrate 68g25%
Dietary Fiber 10g36%
Total Sugars 3.25g
Protein 19g

* 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

 ½ lb whole-wheat pasta, uncooked
 5 cups water
 ¾ cup uncooked brown lentils
 2 large cloves garlic, crushed
 3 tbsp extra-virgin olive oil
 1 cup canned plum tomatoes, diced and some liquid reserved
 1 tsp salt
 ¼ tsp crushed red pepper flakes
 2 tbsp parsley, 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.

Notes

Sicilian Tomato-Lentil Pasta
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