Pasta E Lenticchie Recipes

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PASTA E LENTICCHIE



Pasta e Lenticchie image

Provided by Food Network

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 10

5 cups water
3/4 cups lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 pound vermicelli, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional: extra-virgin olive oil and hot red pepper flakes or hot pepper oil, for garnish

Steps:

  • In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender. If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta. When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra-virgin olive oil for drizzling on top.

PASTA AND LENTILS



Pasta and Lentils image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 10

5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon salt
1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional garnish; extra virgin olive oil and hot red pepper flakes or hot pepper oil

Steps:

  • In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
  • Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
  • If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
  • When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

PASTA AND LENTILS (PASTA E LENTICCHIE)



Pasta and Lentils (Pasta e Lenticchie) image

This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.

Provided by Ali Slagle

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for serving
1 yellow onion, coarsely chopped
8 garlic cloves, smashed and peeled
Kosher salt (Diamond Crystal) and black pepper
1 cup brown or green lentils
3 thyme sprigs (optional)
3 fresh or dried bay leaves (optional)
1 (28-ounce) can whole peeled tomatoes, cut in the can with scissors
10 ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces)
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
  • Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
  • Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

WENDY'S QUICK PASTA AND LENTILS



Wendy's Quick Pasta and Lentils image

Hearty pasta and lentil dish. Sure to warm you down to your toes! Serve with Parmesan and crusty bread.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 11

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (19 ounce) can lentil soup
1 cup crushed tomatoes
1 (10 ounce) package frozen chopped spinach
1 (16 ounce) package ditalini pasta
salt to taste
ground black pepper to taste
1 pinch crushed red pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
  • Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 70.5 g, Cholesterol 1.5 mg, Fat 7.1 g, Fiber 7 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 282.1 mg, Sugar 3.1 g

PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH



Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich image

Make and share this Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich recipe from Food.com.

Provided by DrGaellon

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup lentils
water
2 celery ribs, cut in 1/2-inch dice
2 carrots, cut in 1/2-inch dice
1 small onion, cut in 1/2-inch dice
2 bay leaves
2 tablespoons olive oil
2 garlic cloves, sliced
2 cups whole canned tomatoes, crushed by hand
1/2 teaspoon kosher salt
1 pinch red pepper flakes (optional)
1 lb rigatoni pasta (or other chunky tubular pasta)
1 tablespoon olive oil
chopped parsley

Steps:

  • Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
  • Bring a large pot of heavily salted water to the boil.
  • Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
  • Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.

Nutrition Facts : Calories 420.1, Fat 10.4, SaturatedFat 1.9, Cholesterol 63.8, Sodium 350.3, Carbohydrate 67.8, Fiber 6.9, Sugar 5.6, Protein 14.8

PASTA E LENTICCHIE RECIPE



Pasta e Lenticchie Recipe image

Provided by RobinPD

Number Of Ingredients 16

FOR SERVING:
2 slices extra-thick cut bacon, cut into dice
1 small onion, chopped fine
1 stalk celery, chopped fine
1 carrot, peeled and chopped fine
Salt
2 plump cloves garlic, peeled and minced
1 cup brown lentils
1 14.5 ounce can plum tomatoes with their juice, cut or torn into pieces
5 cups water
Chunk of parmesan rind (optional)
1 cup cooked al dente, drained and rinsed ditalini or other small pasta shape
2 Tablespoons extra virgin olive oil
Best-quality fruity olive oil
Grated parmesan
Coarse grindings black pepper

Steps:

  • Heat a large soup pot over medium heat. Add the bacon pieces and stir to coat in the oil. Allow to cook until softened, translucent and some fat is rendered. Add the onions, celery and carrots, stir to coat. Sprinkle with a pinch of salt and sauté until softened. Add the garlic and sauté until fragrant. Tip in the lentils and stir to coat. Add the tomatoes, their juices, the water, a pinch of salt and optional parmesan rind. Bring soup up to a boil and reduce to a simmer. Simmer, stirring occasionally, until the lentils are just about fully tender, 20-30 minutes. Add the ditalini and cook an additional ten minutes until the pasta is cooked to taste. Correct seasoning with salt. Serve in bowls with a drizzle of good olive oil, grated parmesan and black pepper.

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