Pasta and Lentils (Pasta e Lenticchie)

1. Sauté Onions and Garlic

Heat a generous glug of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add in the coarsely chopped yellow onion and smashed garlic cloves, seasoning them with a pinch of kosher salt and cracked black pepper to taste. Sauté this fragrant mixture until the onion softens and becomes translucent, about 5 to 7 minutes.

2. Simmer Lentils

Pour in 5 cups of water along with a cup of brown lentils. Add thyme sprigs and bay leaves if available. Bring this to a boil, then reduce to a simmer, partially covered, and cook until the lentils are just al dente, about 25 to 30 minutes.

3. Add Tomatoes and Pasta

Stir in a can of whole peeled tomatoes snipped into chunks, along with a teaspoon of salt. Follow this with your pasta of choice. Return to a boil before lowering the heat to let the pasta cook through, about 10 to 20 minutes, adding water as needed.

4. Finish with Parmesan

Once the pasta is tender and the lentils are fully cooked, turn off the heat. Remove the herb sprigs and bay leaves. Stir in a generous half-cup of freshly grated Parmesan cheese and cover the pot for an additional 3 minutes.