Recipes

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
Directions
  1. Heat the extra-virgin olive oil in a heavy soup pot
  2. Add the pancetta and onion and cook over medium heat until the onion begins to soften
  3. Add the celery and tomatoes
  4. Stir well and continue to cook for approximately 5 minutes
  5. Add the water, lentils, pepper, and parsley
  6. Bring to a boil and cook until the lentils are tender and the soup is thick, adding water if necessary
  7. Approximately 15 minutes before serving add rigatoni and salt to taste
  8. Cook at a low simmer, stirring frequently, until pasta is tender


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