RomanItalian
Pasta and Lentils
by Cucina con Ruben · 548K subscribers on YouTube
Pasta and lentils with soffritto, Piennolo tomatoes and Parmesan, a New Year's Eve recipe.
- Difficulty
- easy
Ingredients
15 items- Olive OilExtra virgin olive oil
- 1 pcsCarrotMedium carrot, finely diced
- 1 pcsCeleryCelery stalk, finely diced
- 1 pcsOnionSmall onion, finely chopped
- 1 pcsGarlicClove of garlic, minced
- 1 pcsChili PepperFresh chili pepper, chopped
- 6 pcsPiennolo TomatoesPiennolo cherry tomatoes (4 for sauce, 2 for roasting)
- Tomato PassataTomato passata
- Lenticchie PrecottePre-cooked lentils (cooked with tomato, rosemary, salt, pepper)
- Vegetable BrothVegetable broth made from scrap peels
- DitaliniShort pasta (ditalini)
- SaltSalt to taste
- PepperBlack pepper to taste
- 1 pcsRosemaryFresh rosemary sprig for garnish
- Parmigiano ReggianoGrated Parmesan cheese (for serving and gratinating tomatoes)
Method
- Prepare the soffritto: finely dice carrot, celery, onion, garlic and chili pepper. Sauté in olive oil over low heat.
- Add a few whole Piennolo tomatoes and some tomato passata. Cook for a few minutes.
- Meanwhile, prepare a quick vegetable broth using the carrot and celery peels and onion skins in boiling water.
- Add the pre-cooked lentils with some of their cooking liquid and a little vegetable broth. Simmer for about 10 minutes.
- Halve the remaining Piennolo tomatoes, top with grated Parmesan, and roast in the oven until golden.
- Add the ditalini pasta directly to the lentil sauce. Cook the pasta in the sauce, adding more broth if needed, until al dente. Adjust salt and pepper.
- Serve the pasta and lentils on a bed of grated Parmesan, garnish with fresh rosemary and the roasted tomatoes.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
