directions
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1
Heat the extra-virgin olive oil in a heavy soup pot
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2
Add the pancetta and onion and cook over medium heat until the onion begins to soften
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3
Add the celery and tomatoes
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4
Stir well and continue to cook for approximately 5 minutes
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5
Add the water, lentils, pepper, and parsley
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6
Bring to a boil and cook until the lentils are tender and the soup is thick, adding water if necessary
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7
Approximately 15 minutes before serving add rigatoni and salt to taste
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8
Cook at a low simmer, stirring frequently, until pasta is tender
PASTA WITH LENTILS
ingredients
- 1 half load of pasta dough made into rigatoni
- 1/2 cup extra-virgin olive oil
- 4 thin slices pancetta, coarsely chopped
- 1 onion, coarsely chopped
- 2 celery stalks, thinly sliced
- 1 can (14 -1/2 ounce) diced tomatoes
- 2 quarts water
- 1 cup lentils
- freshly ground black pepper to taste
- salt to taste
- 3 large handfuls chopped parsley