Scopri

Paccheri with lentil ragout

Chef Walter Zanoni

Difficulty: easy

Method: 10'

Cooking: 45'

Difficulty: easy

Method: 10'

Cooking: 45'

Chef Walter Zanoni

Difficulty: easy

Method: 10'

Cooking: 45'

Difficulty: easy

Method: 10'

Cooking: 45'

Basic preparations

Lentil ragout

Method

  1. 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.

Basic preparations

Lentil ragout

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.

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.

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