Pasta e Lenticchie (Pasta & Lentils)

In a medium stockpot with lid, heat oil over low heat. Add onion, carrots, and celery, increase heat to medium high, and sauté vegetables for 5 minutes; stirring occasionally. Add bacon and continue to cook mixture for an additional five minutes; stirring occasionally so bacon does not burn. Add garlic, rosemary, thyme, salt, pepper and chili pepper. Stir to combine and continue to cook for a couple of minutes over medium heat. Stir in a 1/2 cup of Carmelina ‘e…San Marzano® Organic Italian Crushed Tomatoes in Puree (*reserve remainder for another use). Stir and continue to cook for 2 minutes to incorporate flavors. Mix in the Carmelina Brands® Italian Lentils and vegetable broth. Cover the pot and bring ingredients to a boil and reduce to a simmer. Continue to simmer for 30 minutes over low heat, stirring occasionally.

Add dry pasta to the mixture, and simmer for 10 minutes, until pasta is cooked through. Remove Pasta e Lenticchie from heat. Stir in grated cheese. If the pasta appears dry, ladle in additional broth. Dish should be slightly thick and creamy in consistency; a balance of broth and pasta. Garnish with additional Parmesan cheese if desired. Mangia bene!

Tip: Use the remaining Carmelina ‘e…San Marzano® Organic Italian Crushed Tomatoes in Puree to make a pasta sauce for later. Heat in a saucepan with olive oil, garlic, salt, pepper and basil.

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

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