Creamy, Spicy Rotini and Red Lentils with Tomatoes and Goat Cheese for Two
By Andrea GearyPublished on October 2, 2023
Time
35 minutes
Yield
Serves 2
Ingredients
4 ounces cherry tomatoes, halved¼ teaspoon sugar Pinch plus ⅜ teaspoon table salt, plus salt for cooking pasta1½ teaspoons extra-virgin olive oil 3 scallions, white parts sliced thin, green parts sliced thin on bias1 teaspoon minced garlic ⅛-¼ teaspoon red pepper flakes 1½ teaspoons tomato paste ¼ cup red lentils, picked over and rinsed⅛ teaspoon pepper 4 ounces rotini 2 ounces (½ cup) goat cheese, crumbled
Before You Begin
You can substitute penne for the rotini. The pasta will continue to tighten up as it sits, so add a little bit more pasta water than you think you'll need. If you're sensitive to spice, add only ⅛ teaspoon red pepper flakes.
Instructions
- Stir tomatoes, sugar, and pinch salt together in small bowl and set aside. Bring 1 quart water to boil in medium saucepan.
- Heat oil in small saucepan over medium-high heat until shimmering. Add scallion whites, garlic, and pepper flakes and cook, stirring frequently, until fragrant and scallions are slightly softened, about 1 minute. Stir in tomato paste and cook, stirring constantly, until paste begins to brown, about 2 minutes. Stir in 1 cup water, lentils, pepper, and remaining ⅜ teaspoon salt and bring to simmer. Cover and simmer, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. While lentils are simmering, cook pasta.
- Add pasta and ¾ teaspoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.
- Whisk lentils vigorously until coarsely pureed, about 30 seconds. Add lentil puree, 2 tablespoons reserved cooking water, and goat cheese to pasta and stir until combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Gently stir in tomatoes and half of scallion greens. Divide among 2 shallow bowls, sprinkle with remaining scallion greens, and serve.
Time
35 minutesYield
Serves 2Ingredients
4 ounces cherry tomatoes, halved
¼ teaspoon sugar
Pinch plus ⅜ teaspoon table salt, plus salt for cooking pasta
1½ teaspoons extra-virgin olive oil
3 scallions, white parts sliced thin, green parts sliced thin on bias
1 teaspoon minced garlic
⅛-¼ teaspoon red pepper flakes
1½ teaspoons tomato paste
¼ cup red lentils, picked over and rinsed
⅛ teaspoon pepper
4 ounces rotini
2 ounces (½ cup) goat cheese, crumbled
Test Kitchen Techniques
Ingredients
4 ounces cherry tomatoes, halved
¼ teaspoon sugar
Pinch plus ⅜ teaspoon table salt, plus salt for cooking pasta
1½ teaspoons extra-virgin olive oil
3 scallions, white parts sliced thin, green parts sliced thin on bias
1 teaspoon minced garlic
⅛-¼ teaspoon red pepper flakes
1½ teaspoons tomato paste
¼ cup red lentils, picked over and rinsed
⅛ teaspoon pepper
4 ounces rotini
2 ounces (½ cup) goat cheese, crumbled
Test Kitchen Techniques
Ingredients
4 ounces cherry tomatoes, halved
¼ teaspoon sugar
Pinch plus ⅜ teaspoon table salt, plus salt for cooking pasta
1½ teaspoons extra-virgin olive oil
3 scallions, white parts sliced thin, green parts sliced thin on bias
1 teaspoon minced garlic
⅛-¼ teaspoon red pepper flakes
1½ teaspoons tomato paste
¼ cup red lentils, picked over and rinsed
⅛ teaspoon pepper
4 ounces rotini
2 ounces (½ cup) goat cheese, crumbled
Test Kitchen Techniques
Why This Recipe Works
Pasta and legumes are economical, nutritious comfort in a bowl. In this recipe, we boiled the pasta in a small volume of water, which left the water extra-starchy and thus ideal for building a creamy, full-bodied (but light) sauce. After only 15 minutes of cooking, the lentils were soft enough to whisk into a sauce-like consistency. Goat cheese lent creamy tang, and macerated cherry tomatoes provided pops of freshness.
Want more? Read the whole storyBefore You Begin
You can substitute penne for the rotini. The pasta will continue to tighten up as it sits, so add a little bit more pasta water than you think you'll need. If you're sensitive to spice, add only ⅛ teaspoon red pepper flakes.
Instructions
- Stir tomatoes, sugar, and pinch salt together in small bowl and set aside. Bring 1 quart water to boil in medium saucepan.
- Heat oil in small saucepan over medium-high heat until shimmering. Add scallion whites, garlic, and pepper flakes and cook, stirring frequently, until fragrant and scallions are slightly softened, about 1 minute. Stir in tomato paste and cook, stirring constantly, until paste begins to brown, about 2 minutes. Stir in 1 cup water, lentils, pepper, and remaining ⅜ teaspoon salt and bring to simmer. Cover and simmer, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes. While lentils are simmering, cook pasta.
- Add pasta and ¾ teaspoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.
- Whisk lentils vigorously until coarsely pureed, about 30 seconds. Add lentil puree, 2 tablespoons reserved cooking water, and goat cheese to pasta and stir until combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Gently stir in tomatoes and half of scallion greens. Divide among 2 shallow bowls, sprinkle with remaining scallion greens, and serve.
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