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Foraging with Alexis Nikole Nelson.
Pasta e lenticchie, or pasta with lentils, is from Campania, Italy, where cooks sometimes make the hearty, dish with multiple pasta shapes to use up leftovers in the pantry. In this version we pair ditalini (or mezze rigatoni) with canned lentils to have dinner on the table in about half an hour. The consistency of this dish is somewhere between pasta with a loose sauce and a soupy stew—it’s better served with a spoon than a fork. An arugula salad with a lemony vinaigrette is a perfect accompaniment.
cup extra-virgin olive oil, plus more to serve
medium garlic cloves, minced
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