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Lentil Noodles with Lentil Sauce
L'Aquila (Molise) — Mother recipe · en it
A traditional dish from the Liri Valley, a sweet and savory blend perfect for cold days.
⏱️ 30 min prep + 55 min cottura · 4 porzioni · media
Ingredients
- 300g of pasta (tagliatelle or tagliatelle all'onda)
- 200g of lentils
- 2 onions
- 2 garlic cloves
- 200ml of olive oil
- 100ml of legume broth
- 100ml of white wine
- Salt and pepper to taste
- 100g of butter
- 100g of zucchini
- 100g of scallions
- 200g of broccoli
Method
- In a pot, cook the lentils with legume broth and white wine for about 30 minutes, until they are soft.
- In a separate pan, sauté the onions and garlic in olive oil.
- Add the sliced zucchini and scallions, sauté for another 5 minutes.
- Add the lentil broth and butter, bring to a boil and let it simmer for 10 minutes.
- Cook the pasta separately in salted water.
- Mix the pasta into the lentil sauce and serve with chopped broccoli.
- Serve immediately to enjoy the taste of L'Aquila.
The story
Sagne col sugo di lenticchie is a dish that dates back to times of poverty, when lentils were a constant source of protein for the farmers of L'Aquila.
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