I often double or triple this when making it. It keeps really well in the fridge or freezer for whenever you need it. Let the vegetables cook down quite a bit so they are really soft and starting to caramelize. For a brighter version, use split red lentils. They will need less cooking time, so are also a good option if you’re pushed for time. I save the rinds from hard cheese then drop a couple into the pan with the tomatoes to add an extra layer of flavour.
Serves 4 well
4 tbsp extra virgin olive oil
1 onion, roughly diced
1 celery stick, diced
1 carrot, tops removed and diced
2 garlic cloves, peeked and sliced
1 leek, trimmed, cleaned and diced
1 bay leaf
150g green or brown lentils, puy work well
250ml white wine
2 x 400g cans plum tomatoes
300g casarecci
To serve
extra-virgin olive oil
hard sheeps or cow cheese, grated
- In a pan over a medium heat, add the oil, followed by all the ingredients except for the lentils, wine and tomatoes. Cook for 10–15 minutes until the onions are soft and translucent.
- Add the lentils and the wine. Then add the tomatoes. Crush them up a bit and add in 2 cans’ worth of water. Bring to a simmer and cook for a further 20–25 minutes until the lentils are tender. The sauce wants to be thickened and no longer watery. If it needs longer keep it going.
- Cook your pasta according to your taste. When done, drain, reserving a cup or so of pasta water. Add the pasta to the sauce and loosen with the reserved water if needed. Spoon onto plates followed with any sauce left in the pan. Add a drizzle of olive oil and cheese on the side.
