Pasta e Lenticchie (Pasta & Lentils)

Pasta e Lenticchie (Pasta & Lentils)

Pasta e Lenticchie (Pasta & Lentils)

3 tablespoons
Extra virgin olive oil
1 cup
Brown onion, finely chopped
1 cup
Carrots, finely chopped
1 cup
Celery, finely chopped
1 cup
Maple smoked bacon, chopped
1 tablespoon
Garlic, finely chopped
1 teaspoon
Fresh rosemary
1 teaspoon
Fresh thyme
1 teaspoon
Kosher salt
1/2 teaspoon
Black pepper
1/4 teaspoon
Chili pepper flakes
1/2 cup
Carmelina ‘e… San Marzano® Organic Italian Crushed Tomatoes in Puree
2, 14.28 ounce cans
Carmelina Brands® Lentils, drained
1 1/2 quarts
Low sodium vegetable broth
8 ounces
Dry pasta shells
1/4 cup
Parmesan and Pecorino cheese blend, grated

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. ™

Copyright© 2019