Pasta and Lentils

Boil the lentils in salted water together with the celery stalks Cut into small pieces. Cook evenly until the legumes are tender but still whole; there should be plenty of liquid, as it will also be used to cook the pasta.

Pour the extra virgin olive oil into a shallow pan not too large, add the garlic cut into small pieces and the chili pepper, Therefore gently sauté over medium heatWait until the garlic releases its aroma without darkening: a slightly golden color indicates that the base is ready.

Join the soffritto the past and the tomato pasteThen pour in two cups of the lentil cooking water. Stir and let it simmer for about ten minutes, keeping it at a gentle boil: the sauce should be smooth and slightly thickened.

Pour the soffritto Add the tomato sauce to the pot of cooking lentils and mix thoroughly. Continue cooking until the legumes are fully cooked, checking that they are tender and the broth has acquired a richer color, aroma, and consistency.

Taste the preparation and season with salt to taste Add the lentils only when they're almost cooked through. Stir to distribute the seasoning: the broth should be flavorful but still thin enough to accommodate the spaghetti without drying out too quickly.

Break the spaghetti into pieces and cook them directly in the pot with the lentils. Maintain a moderate boil and stir frequently to prevent the pasta from sticking; cook until the spaghetti is tender and the base appears thick and creamy, but not dry.