Pasta and lentils
11.5 oz Barilla short pasta (of your choice)
10 oz dried lentils
4 oz celery
2 cloves garlic
4 oz onion
10 oz peeled tomatoes
3.3 tsp extra virgin olive oil
Salt, pepper to taste
Clean and rinse the lentils and soak for 12 hours in cold water.
Chop celery and onion.
Put a pot, possibly earthenware, on the heat with oil and, as soon as hot, add the onion, celery and the clove of garlic peeled.
Cook for 5 minutes, then add the peeled tomatoes.
When the sauce is thickening, add the lentils and cover with cold water (about 3/4 inch above the lentils).
Return the water to boil and cook with the lid on for about 20 minute on low heat. Adjust the salt and add the pasta then cook for the length of time indicated on the box.
Remove from the heat and dress with the remaining oil, raw.
Serve the hot pasta garnished with abundant black pepper.
