Macaroni with Lentils and Almonds
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy

This rustic pasta dish from southern Italy begins blends earthy lentils and almonds into a delicious preparation flavored with a soffritto (a fine mixture of vegetables that is the foundation to a sauce) of onion, leeks, celery, and garlic.  This is an ideal preparation if you have leftover lentils, but if not cook the lentils first which will take about 35 minutes. You can use any tubular macaroni of any size.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 50 minutes

2 leeks, white part only, finely chopped

1 small white onion, finely chopped

2 garlic cloves, finely chopped

1 celery stalk, finely chopped

1/4 cup extra-virgin olive oil

1 cup cooked lentils mixed with 1 tablespoon olive oil

1/2 cup dry white wine

Salt and freshly ground black pepper to taste

3 tablespoons roasted coarsely ground almonds

1/2 pound macaroni (such as cut ziti, penne, rigatoni, tubetti, etc.)

1. In a large saute pan, heat the olive oil over medium-high heat then cook, stirring, the leeks, onion, garlic, and celery until softer, about 5 minutes.   Add the lentils, wine, salt, and pepper and continue cooking, stirring occasionally, for 5 minutes.  Turn the heat off and add 2 tablespoons almonds, mixing well. 

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Transfer the pasta to a serving bowl or platter and pour the sauce over the pasta, sprinkle the top with the remaining almonds and serve.

Variation: 

Note: 

Posted: 12/24/2006