Broad Noodles with Lentils: Sagnatiellie Lenticchie

By DreiFromBK

Recipe copyright Mario Batali, 2002. All rights reserved.

Ingredients

• 1 1/2 cups lentils
• 2 bay leaves, plus 1 bay leaf
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 sprigs thyme
• 1 sprig rosemary
• 3 cloves garlic
• Salt and pepper
• 1 (32-ounce) can tomatoes and their juices
• 2 dried red chiles
• Abruzzo broad noodles, recipe follows
• 2 cups all-purpose flour, plus more for kneading
• 4 egg whites, beaten
• 1/2 teaspoon salt
• 3/4 About 3/4 cup water

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Place the lentils in a large pot, add the bay leaves, and water to cover and rise 2 inches above the solids. Bring to a boil, reduce to a simmer, and cook about 40 minutes.

In a heavy-bottomed skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat for 5 minutes, until it softens and begins to color. Add the bay leaf, thyme, rosemary, garlic, salt, and tomatoes. Stir the tomatoes and break them up with a wooden spoon and cook until the tomatoes are cooked and dark rust in color. Add 2 dried chiles and stir.

Add the lentils to the tomato mixture and add lentil water, to cover the ingredients by 1 inch. Add the noodles to the pot, and cook, covered, until the pasta is tender. Season with salt and pepper, remove the herb sprigs and garlic cloves and serve, divided evenly among 6 warmed pasta bowls.