Sagne e Lenticchie Pasta and Lentils
Ingredients
- For the soup:
- 1 pound brown lentils (preferably tiny and Italian), picked over and rinsed well
- 1 bay leaf
- at least 1 1/2 teaspoons salt
- 3 tablespoons extra-virgin olive oil
- 1 white onion, finely chopped
- 2 cloves garlic, chopped
- 2 cups tomato purée
- 1 small piece dried chile
- Before serving:
- 8 ounces pasta, preferably noodle-shaped, maltagliati, or sagnette
- 2 tablespoons best-quality extra-virgin olive oil, for finishing
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