TUBETTI RIGATI

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Tubetti Rigati N° 72
250 g lentils
1 celery stalk
1 carrot
1 onion
Chili pepper
120 g tomatoes
1 garlic clove
2 bay leaves
Extra virgin olive oil
Salt
Pepper

DIRECTIONS

Prepare the vegetable broth, putting the onion, carrot, celery stalk and one bay leaf in a large pot with cold water. Bring to a simmer. Leave to simmer for 40 minutes.
In a clay pot, sauté the garlic clove with the chili pepper and a bay leaf. Add the lentils and toast them for two minutes, then add the vegetable broth (the lentils should be covered with two inches of broth).
Cook the lentils slowly for around 30 minutes (pay attention to the recommendations suggested for the variety you chose). When necessary, add another ladle of vegetable broth.
Remove the bay leaf, the garlic clove and the chili pepper and add salt to the lentils. Blend one third of the lentils in a hand blender glass, then pour the blended lentils back into the pot, adding the tomatoes cut into segments.
Cook the Tubetti Rigati directly with the lentils, gradually adding more vegetable broth. Four minutes before the cooking time on the pack, remove from the fire. Leave to rest for five minutes, so all the flavors are nicely melded, then serve with some extra virgin olive oil and black pepper. Enjoy!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Tubetti Rigati No. 72
1 kg mussels
250 g boiled white beans
150 g cherry tomatoes
1 garlic clove
Chili pepper, to taste
Parsley, to taste

DIRECTIONS

After cleaning the mussels by letting them soak in fresh water for about 20 minutes to purge out sand and excess salt, remove external impurities and beard, then place in a bowl. Prep the parsley by removing the leaves from the stalks (which you’ll use in next step) and finely chopping them. Heat olive oil, garlic, chilli pepper and parsley stalks in a sauté pan. Pour in the mussels, adding boiling water without salt and stirring. Once the mussels have opened, drain them and shell some of them, which you will need later. Set the shelled mussels aside in a bowl, adding of their cooking water. In the same sauté pan in which you cooked the mussels, pour the boiled beans, halved cherry tomatoes, and the Tubetti Rigati in the remaining liquid. Add boiling water without salt from time to time and stir. After removing the parsley stalks, garlic and chili pepper, add the shelled mussels and liquid and continue stirring. Once the pasta is cooked, remove from the heat and add the remaining mussels (still in shell) and a drizzle of olive oil. Add the chopped parsley. Stir to mix well. Serve, adding some more parsley as garnish. Dinner’s ready!