Friday, March 7, 2008
I am not sure why almost every pasta dish I’ve cooked in this project is Neapolitan or inspired by that region. Well, the next one won’t be. Promise. For now, we have the fantastic Pasta e Lenticchie (Pasta with Lentils). This is but one of the many Neapolitan pasta with legume dishes. You also have Pasta con Ceci (with chickpeas), Pasta e Piselli (with peas) and the more famous of the genre Pasta e Fagioli (with beans).
It might seem odd to mix legumes with pasta, but the combo is almost always delicious and very satisfying. A great comfort food. The recipe for this dish is from ‘Naples at Table‘. To make it Lentils are simmered with tomatoes, water, parsley and garlic till almost done. Any pasta can be used here, I used a Rigatoni. I par-cooked the pasta before adding it to the simmering lentils and let it cook for a few more minutes.
The delicious end result is like a cross between a thick soup and a pasta dish. I enjoy mine with a healthy dose of red pepper flakes, chopped parsley and a drizzle of good extra virgin olive oil.