Pasta With Lentils Pasta Con Lenticche Lidia Bastianich Recipes

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.

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.

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.

Steps:

• Add 2 tablespoons oil into a large Dutch oven; heat over medium heat.
• Cut the pancetta into 1/4-inch strips and add them.
• Cook, until they begin to render fat, about 3-4 minutes.
• Add in 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 is thickened, add lentils, water, and 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.

Steps:

• Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
• Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.