Fusilli with Escarole and Lenticcie in Wine

Servings: 4
INGREDIENTS
  • - 100 g red lentils
  • - 320 g fusilli
  • - 250 g of tomatoes, passed
  • - 1 head of escarole
  • - 2 shallots
  • - 1 clove of garlic
  • - 1 tablespoon chopped rosemary
  • - 1 tablespoon chopped parsley
  • - 0.50 dried chilli
  • - 200 ml of red wine
  • - Oil
  • - salt
INSTRUCTIONS
  1. Chop the shallots and garlic and fry in a small saucepan with a lid, preferably earthenware, together with 2-3 tablespoons of olive oil . After about 5 minutes add the lentils, well rinsed. After five minutes wet with the wine and let evaporate at least half of it in the open pot.
  2. Unite at this point 300 ml of hot water and a pinch of salt, cover again and cook over medium heat for 20 minutes, then add the tomatoe puree and cook for 15 minutes.
  3. Saute the garlic in a pan with 2 tablespoons of olive oil and crumbled chilli, take out the garlic, add the sliced escarole and sauté over high heat for 5 minutes abundant; taste for salt and add the parsley.
  4. Boil the pasta al dente, drain, not too dry and toss it in the pan of escarole just for a minute. Then distribute them on plates, cover with the sauce and serve immediately while the lentis are still hot.