Preparing it means bringing a complete, traditional dish to the table. San Biase Extra Virgin Olive Oil, added raw, provides balance and roundness, enhancing the flavor of the lentils.
Ingredients (for 4 people)
• 320 g short pasta (ditalini, tubetti, or maltagliati)
• 250 g dried lentils (or 400 g pre-cooked lentils)
• 1 clove garlic
• 1 small carrot
• 1 celery stalk
• San Biase Extra Virgin Olive Oil
• Salt
Preparation:
• Prepare the lentils: Rinse the lentils under running water. If using dried lentils, boil them in unsalted water for about 30–40 minutes (check the cooking times on the package). If using pre-cooked lentils, rinse them and set aside.
• Prepare the soffritto: Finely chop the carrot and celery. In a large saucepan, pour a generous amount of San Biase Extra Virgin Olive Oil, add the crushed garlic and chopped vegetables. Sauté until fragrant.
• Add the lentils: Add the lentils to the soffritto, season with salt, and cover with hot water or vegetable broth. Cook over low heat for about 15–20 minutes, until a creamy consistency is achieved.
• Cook the pasta: Pour the pasta directly into the saucepan with the lentils. Stir and cook according to the indicated times, until the pasta is al dente.
• Finish and serve: Turn off the heat, let it rest for a minute, and serve hot with a drizzle of raw San Biase Extra Virgin Olive Oil.
For an even more enveloping consistency, you can blend a small portion of the lentils before adding the pasta. Raw San Biase Extra Virgin Olive Oil enhances every nuance of the dish.
