Pasta with Pancetta and Lentils

Name: Pasta with Pancetta and Lentils
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 basil leaves, roughly chopped, plus more for topping; 340 grams bucatini or spaghetti; 397 grams lentils, drained; 794 grams whole plum tomatoes, crushed by hand; 4 cloves garlic, thinly sliced; 4 servings Kosher salt; 2 Tbsps olive oil, plus more for drizzling; 118 milliliters finely chopped onion; 57 grams 1/2 cup finely chopped pancetta (about; 118 milliliters grated parmesan; 1 teaspoons red pepper flakes

You can never have too many main course recipes, so give Pasta with Pancettan and Lentils a try. One portion of this dish contains about 30g of protein, 18g of fat, and a total of 677 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up basil leaves, garlic, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the pasta and cook as the label directs; drain.

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Pasta

Meanwhile, heat the olive oil in a large skillet over medium heat.

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Olive Oil

Equipment you will use

Frying Pan

Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes.

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Pancetta

Add the onion and cook until soft, about 2 minutes.

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Onion

Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and 1/2 teaspoon salt. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

Ingredients you will need

Red Pepper Flakes

Tomato

Lentils

Garlic

Basil

Sauce

Water

Salt

Add the pasta to the sauce along with half of the parmesan. Season with salt and toss. Divide among bowls; drizzle with olive oil and top with the remaining parmesan and more basil.

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Olive Oil

Parmesan