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Pasta And Lentils (Pasta E Lenticchie) Recipe

by Global Cookbook

Ingredients

1 1/2 c. dry green or possibly brown lentils, preferably     Castelluccio variety washed, and soaked     for several hrs 1 sm celery stalk minced 2 Tbsp. extra-virgin extra virgin olive oil plus extra     for garnish 1 slc pancetta or possibly bacon finely minced

1 x onion finely minced 2 x garlic cloves finely minced 1 pch red chile flakes 2 x tomatoes peeled, minced     Salt to taste 7 ounce tubetti or possibly spaghetti broken short pcs 1 Tbsp. minced fresh parsley

Directions

1. In a large pot, combine the liquid removed lentils, celery and 6 c. water. Bring to a boil, reduce to an active simmer and cook for approximately 45 min, till the lentils are very tender.
2. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat. Add in the pancetta and render the fat. Add in the onion, garlic and chile flakes. Stir in the tomatoes and cook a few min.
3. Once the lentils are tender, remove the celery, add in salt and cook the pasta in the boiling water. Once the pasta is almost fully cooked, add in the onion mix and parsley and cook together for a few min. Season with salt and pepper and serve with extra virgin extra virgin olive oil drizzle on top.
4. This recipe yields 4 servings.

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