Lentil ragout can also be made a day in advance and then stored in the fridge.
And if you wish to make it more in advance, you can then store it in the freezer.
Difficulty: easy
Method: 10
Cooking: 45
Chef Walter Zanoni
Difficulty: easy
Method: 10
Cooking: 45
Method
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01 /
Chop the carrot, celery, and onion into small cubes.
Sauté them in a saucepan with the extra virgin olive oil, add the tomato purée and water.
Season with salt and pepper, put a lid on and cook on a gentle flame for about 30 minutes, until soft.
Once cooked, remove the herbs.
Move the lentil ragout to a pan and add the pasta.
Cook the paccheri in boiling salted water for the cooking time indicated on the package.
Then drain them al dente and add them to the lentil ragout, grind some pepper and toss for a minute to season.
Serve the paccheri hot.
The pasta should be cooked at the last minute and served immediately to avoid overcooking it.
Ingredients for 4 people
100 g of lentils
250 ml water
200 g of tomato purée
50 g of onions
30 g of carrots
30 g celery
A few sprigs of thyme
A few sprigs of rosemary
Salt and pepper to taste.
40 g of extra virgin olive oil.
