Pasta With Lentils

In 'Lidia's Italy in America' by Lidia Bastianich

• Ready In: 1 hr 23 mins
• Yields: 3 1/2 quarts

Ingredients

• 2  tablespoons  extra-virgin olive oil, plus more for drizzling
• 6  ounces pancetta
• 1  medium onion, chopped
• 1  stalk celery, chopped
• 1  large carrot, peeled and shredded
• 2  fresh bay leaves
• 1  cup  canned san marzano whole tomato, hand-crushed
• 2  cups brown lentils, rinsed and drained
• 8  cups water
• 1  tablespoon kosher salt
• 8  ounces  ditalini
•  grated parmigiano-reggiano cheese, for serving (or grana padano)

Directions

1. Add 2 tablespoons oil into a large Dutch oven; heat over medium heat.
2. Cut the pancetta into 1/4-inch strips and add them.
3. Cook, until they begin to render fat, about 3-4 minutes.
4. Add in the onion, celery, carrot, and bay leaves.
5. Cook until wilted, about 5 minutes.
6. Add crushed tomatoes and bring to a simmer.
7. Cook until thickened, about 10 minutes.
8. Once it is thickened, add lentils, water, and salt; bring to a simmer, cover, and cook until lentils are just tender, about 30 minutes.
9. Add the ditalini, and cook, covered, until pasta is al dente, about 8 minutes.
10. Serve with a drizzle of olive oil and some grated cheese.