Pasta with Spicy Tomato-Lentil Sauce
- Makes6 servings
- Cook Time1 hour
- Active time plus cooling30 minutes active
- 1
Italian pasta e lenticchie features the unlikely pairing of two humble ingredients—pasta and lentils—to create a comforting, rib-sticking dish. Here we use French lentils du Puy, which hold their shape nicely, and give them a head start by simmering them for 10 minutes before adding the pasta and switching to pressure cooking. A generous amount of chopped parsley adds color and fresh, grassy notes, while toasted and seasoned panko breadcrumbs sprinkled over the finished dish adds a satisfying crispness. Though this dish already is rich with carbs, we liked serving it with crusty bread to mop up the flavorful sauce.
Don't use a pasta shape that cooks in under 10 minutes (check the cooking directions on the package for the recomm xssended cooking time). Since the pasta is cooked directly in the sauce with the lentils, a fast-cooking shape will end up overdone by the time the lentils are tender. Also, don't used canned tomato sauce, which already is seasoned. Make sure to purchase canned tomato puree, which consists of only tomatoes and citric acid.
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