PASTA DAY: Pasta Lenticche (Pasta With Sicilian Lentil Sauce)

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* Exported from MasterCook *

 

Pasta Lenticche (Pasta With Sicilian Lentil Sauce)

 

Recipe By : Pasta East to West by Nava Atlas, page 88

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup lentils

8 ounces penne or ziti

2 tablespoons extra-virgin olive oil

1 medium onion -- chopped

3 cloves garlic -- minced, up to 4

1 medium green bell pepper -- diced

1 cup sliced white or crimini mushrooms -- optional

4 cups Classic Marinara Sauce

(see separate recipe)

OR 1 28-ounce jar good-quality marinara

sauce

Salt and freshly ground black pepper

Grated fresh Parmesan cheese for topping -- optional

 

6 servings

 

I first heard of this dish from a friend whose Italian mother-in-law makes

it regularly. Always on the lookout for hearty and offbeat combinations, I

couldn't wait to try it. This filling dish needs only a simple salad and a

steamed green vegetable (such as broccoli) to complete the meal.

 

Rinse and sort the lentils, and combine them in a small saucepan with 1 1/2

cups water. Slowly bring to a simmer, then cover and simmer very gently

until they are tender but still hold their shape, about 30 to 40

minutes. Drain any excess water. Do this step ahead of time.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat the oil in a large saucepan. Add the onion and garlic, and

saute over medium-low heat until the onion is translucent. Add the bell

pepper and mushrooms, if desired, and continue to saute until the onion is

golden.

 

Stir in the cooked lentils and marinara sauce. Slowly bring to a simmer,

then cover and simmer gently for 10 minutes.

 

Combine the lentil sauce with the cooked pasta in a large serving bowl, and

toss together. Season to taste with salt and pepper, and toss

again. Serve at once, passing around Parmesan cheese for topping, if desired.

 

Calories: 230, Carbohydrate: 31 g, Total Fat: 7 g, Cholesterol: 0 g,

Protein: 9 g, Sodium: 469 mg

 

 

 

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