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Pasta with Lentils and Thyme
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.
4
Servings
25 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
3
medium garlic cloves, minced
Pardon the interruption
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December 11, 2023
Quick and good!
Very easy 30-minute meal. I used 1 1/2 c dried lentils, per another commenter’s suggestion, and cooked it separately while I did the rest. Lentils and pasta together seemed a bit strange to me, but it made the dish a lot heartier than pasta normally is by itself.
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I can't seem to find canned lentils. How would I use dried ones instead?