Pasta With Lentils Pasta Con Lenticche Lidia Bastianich Recipes

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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



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 WITH LENTILS



Pasta with Lentils image

Categories     Pasta     Vegetarian     Lentil     Simmer

Yield makes about 3 1/2 quarts

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces pancetta
1 medium onion, chopped
1 stalk celery, chopped
1 large carrot, peeled and shredded
2 fresh bay leaves
1 cup canned San Marzano whole tomatoes, hand-crushed
2 cups brown lentils, rinsed and drained
8 cups water
1 tablespoon kosher salt
8 ounces ditalini
Grated Grana Padano or Parmigiano-Reggiano, for serving

Steps:

  • Pour 2 tablespoons olive oil into a large Dutch oven and heat over medium heat. Cut the pancetta into 1/4-inch strips and add them. Cook until they begin to render fat, about 3 to 4 minutes. Add the onion, celery, carrot, and bay leaves. Cook until wilted, about 5 minutes. Add crushed tomatoes and bring to a simmer. Cook until thickened, about 10 minutes.
  • Once it's thickened, add lentils, water, and the tablespoon of salt. Bring to a simmer, cover, and cook until lentils are just tender, about 30 minutes.
  • Add the ditalini, and cook, covered, until pasta is al dente, about 8 minutes. Serve with a drizzle of olive oil and some grated cheese.

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