Traditional Italian Dish #4: Lentils and Pasta - frugal, meatless, delicious!

This is the fourth in a series of posts about traditional, Depression-era Italian dishes which were introduced to me by my wife’s family when we were dating

We’ve tried a ton of recipes over the 33+ years we’ve been married, but one thing never goes out of culinary fashion in our home - these marvelous dishes that my wife’s Mom and Grandmother served us decades ago. Loaded with both protein and flavor, Lentils and Pasta is a simple, satisfying meal that’s equally delicious and easy. Don’t be shy with the fresh ground pepper, and sprinkle some quality parmigiano-reggiano on top. Served with a simple salad dressed with oil and vinegar, and a glass of good wine…  you’ve got good, simple dining at its purest.  Give it a try - not only is it delicious, it’s easy to make and frugal.  Mangia!

Ingredients

• 8oz. dry lentils
• Olive oil (extra virgin is best!)
• 2 garlic cloves, sliced
• 2-3 tbs. olive oil
• 1/2-3/4lb. ditallini pasta
• 16 oz can - tomato sauce
• salt
• freshly ground black pepper

The Recipe:

• Fry garlic in oil over medium heat; discard after browned if you wish, retaining oil in pan
• Add tomato sauce and simmer for about 5-10 minutes
• Add lentils to a saucepan and add water to a height of 2-3″ above lentils
• Cook covered on low heat for appx. 30-45 minutes until water is absorbed and lentils are tender
• Add the tomato sauce/oil to the lentils
• Cook ditallini per instructions until tender
• Combine ditallini with lentil-sauce mixture
• Season & serve with parmigiano cheese if desired (yes!!)

Serves 3-4

To visit the first in this series, Broccoli & Macaroni, click here; the second, Pasta & Peas, click here; the third, Rice and Beans, click here.

If you enjoyed this post, make sure you subscribe to my RSS feed!