Pasta e lenticchie
While black-eyed peas are a tradition for many Americans on New Year’s Day, I grew up in Italy eating pasta e lenticchie as a New Year’s Day tradition. It has been a while since I lived in Italy and I am a full-blooded American, but our family tradition of eating the pasta and lentil dish remains. Similar to the American tradition, if not well-seasoned, pasta e lenticchie can be a bland disaster. This is my recipe that is meant to bring good luck and prosperity in the new year. In a saucepan, bring the water to a boil, add lentils and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, olive oil, tomatoes, salt, and pepper. Reduce the heat, cover, and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
Ingredients:
5 cups water
¾ cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
¼ teaspoon hot red pepper flakes
½ pound small tubular pasta
2 rounded tablespoons finely cut or snipped parsley
Cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add to lentils, and simmer to finish cooking the pasta. When pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about five minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra-virgin olive oil for drizzling on top.
