The Neapolitan-style pasta and lentils is a unique variation of this dish, typical of Neapolitan cuisine. Here’s a recipe:
INSTRUCTIONS
- 300g dry lentils (preferably Castelluccio lentils)
- 300g short pasta (such as ditalini, mezze maniche, or tubetti)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- Celery, one stalk diced (optional)
- 1 bay leaf
- 700-800 ml vegetable broth or water
- Extra virgin olive oil
- Salt and pepper to taste
- Peeled tomatoes (400g), preferably San Marzano, crushed by hand
- Grated Parmesan for garnish (optional)
INSTRUCTIONS
- Start by washing the lentils under running water and allowing them to drain.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery if using. Sauté until the vegetables become tender.
- Add the drained lentils and mix well with the vegetables. Pour in the vegetable broth or water, add the bay leaf, and bring to a boil.
- Reduce the heat and let it simmer over medium-low heat for about 25-30 minutes or until the lentils are tender.
- Add the hand-crushed peeled tomatoes to the pot with the lentils and mix well. Let it simmer for another 10-15 minutes.
- Meanwhile, in a separate pot, cook the pasta in plenty of salted water following the package instructions. When it’s al dente, drain it and set it aside.
- When the lentils are ready, you can decide whether to leave the soup as it is or partially blend it for a creamier texture.
- Add the cooked pasta to the lentils and mix well. Let it simmer for a few minutes over low heat.
- Before serving, remove the bay leaf and, if desired, garnish each portion with a sprinkle of grated Parmesan.
This Neapolitan-style pasta and lentils version is rich in flavor thanks to the tomatoes and can be enhanced with a touch of cheese for added creaminess and
