Pasta e Lenticchie
Pasta and Lentil Beans


5 cup s water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 pound thin spaghetti or capellini, or small tubular pasta, or
pasta mista
2 rounded tablespoons finely cut or snipped parsley
For optional garnish: Extra-virgin olive oil and hot red pepper flakes
or hot pepper oil

In a medium saucepan, bring the water to a boil, add the lentils and cook.
Keep covered over medium high heat until nearly but not entirely tender, about
20 minutes. Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the
heat, cover and continue to simmer briskly for another 10 minutes, stirring a
few times, or until the lentils are fully tender. If using thin spaghetti or
capellini, break them into 2 to 4 inch pieces and add them to the lentils.
Cook, covered, at a steady simmer, stirring several times and scraping the
bottom of the pot when you do. Cook until the pasta is just done, stirring
more frequently as it gets closer to that point. If using a small tubular
pasta or pasta mista, cook the pasta at least half way in plenty of salted,
boiling water. Drain the pasta, add it to the lentils and simmer to finish
cooking the pasta. When either pasta is cooked to taste, remove the pot from
the heat, stir in the parsley, cover the pot and let stand for about 5 minutes
before serving. Serve hot, passing hot pepper oil or the best quality
extra-virgin olive oil for drizzling on top. Serves 4.

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Ciao-Ciao!
Adriana

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