Recipe - Pasta And Lentils

5 cup Water
Three fourths cup Lentils
2 lg Clov garlic; crushed
3 tablespoon Extra virgin olive oil
1 cup Chopped canned plum
tomatoes; with some juice
2 teaspoon Salt
One fourth teaspoon Salt
One half pound Vermicelli or capellini; or
small tubular
; pasta, or pasta
; mista
2 Rounded tablespoons finely
cut or snipped
; parsley
Optional garnish; extra
virgin olive oil
; and hot red pepper flakes
or hot
; pepper oil

In a medium saucepan, bring the water to a rolling boil, add the lentils,
and cook, covered over a 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 lentil are fully tender.

If using capellini, break it into 2 to 4 inch pieces and add them to the
lentils. Cook, covered, at a steady simmer, stirring several times and
scraping the bottom of the pot when you do. Cook until the pasta is just
done, stirring more frequently as it gets closer to that point. If using a
small tubular pasta or pasta mista, cook the pasta at least halfway in
plenty of salted boiling water.

Drain the pasta, add it to the lentils, and simmer to finish cooking the
pasta.

When either pasta is cooked to taste, remove the pot from the heat, stir in
the parsley, cover the pot, and let stand about 5 minutes before serving.
Serve hot, passing hot pepper oil all the best quality extra virgin olive
oil for drizzling on top.

Yield: Serves 4

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9264

Converted by MM_Buster v2.0l.