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Italian   -   Pasta With Pebbles   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1/4 Cup Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 1 Can Roma Tomato -- finely chopped
  • 1/2 Teaspoon Red Pepper Flakes
  • 8 Ounces Lentils
  • Salt And Pepper -- to taste
  • 1 Pound Fettucine
Directions Saute garlic in olive oil until garlic is golden. Add tomatoes and red pepper. Bring to a simmer and cook for 10 minutes. Add lentils and 4 cups water. Bring to a simmer and cook for 30 minutes. Add salt and pepper. Cook another 15 minutes or until liquid has almost completely evaporated. Meanwhile cook pasta as directed. Drain and add to the lentils. Serve.
Serves 6
Time to Make 0:00

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