Ingredients
1 cup green lentils
5 cups water
2 cloves garlic
1 28-oz can whole san marzano tomatoes with basil
1 bay leaf
8 oz mixed pasta
Salt, pepper, cayenne pepper
Olive oil
Preparation
Put lentils, garlic, and salted water in a pot. Simmer for 25 minutes. Add pasta, cook 10 minutes more. Add tomatoes, breaking them up with a spoon, pepper, cayenne, and bay leaf, and cook another 10 minutes. Remove from heat and stir to make sure the pasta is evenly cooked. Let sit long enough to thicken. Serve hot, peppered and drizzled with olive oil.
