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Pasta with Spicy Tomato-Lentil Sauce

Pasta with Spicy Tomato-Lentil Sauce

By Julia RackowApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • ½

    cup panko breadcrumbs

  • ¾

    teaspoon red pepper flakes, divided

  • Kosher salt and ground black pepper

  • 1

    tablespoon grated lemon zest, plus 1 tablespoon lemon juice

  • 1

    bunch flat-leaf parsley, leaves and tender stems, chopped

  • 1

    medium yellow onion, chopped

  • ¾

    cup lentils du Puy, rinsed and drained

  • 8

    ounces short, small pasta (see note), such as ditalini, shells or mezze rigatoni

  • 14½

    ounce can tomato puree

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 2 tablespoons of oil and heat until shimmering. Add the panko, ¼ teaspoon of pepper flakes and ½ teaspoon each salt and black pepper.

Cook, stirring constantly, until the panko is deep golden brown, 3 to 4 minutes. Transfer to a small bowl. Add the lemon zest and ¼ cup parsley, then toss to combine; set aside.

With the pot still on Normal/Medium Sauté, add the remaining 2 tablespoons oil. Heat until shimmering, then add the onion. Cook, stirring often, until softened, about 5 minutes.

Stir in the remaining ½ teaspoon pepper flakes, 1½ teaspoons salt, 1 teaspoon black pepper, the lentils and 6 cups water.

Select More/High Sauté and bring to a boil. Cook for 10 minutes, stirring occasionally, then stir in the pasta and tomato puree.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Off heat, stir in the remaining parsley and the lemon juice. Taste and season with salt and black pepper. Transfer to a serving bowl. Top with the toasted panko, drizzle with oil and sprinkle with black pepper.