300 grams ditalini pasta (or anything else on the small side like the one I got)
1 onion, chopped
2 garlic cloves, finely chopped
2 large tomatoes, chopped
1/2 tsp chilli flakes
Grated Pecorino or Parmesan
For the lentils
300 grams lentils
1 small onion, halved
2 bay leaves
Cook the lentils in salted boiling water together with the halved onion, bay leaves and a splash of olive oil. They need to be cooked until soft, for about 25 minutes.
Once cooked, drain and discard their water and leaves.
Drizzle the pan with olive oil and saute the onion and garlic over medium heat until soft. Add the tomatoes and chilli flakes, add the drained lentils plus 1 litre of water and simmer gently for 10 minutes.
While the lentils are simmering, cook the pasta in a pot with salted water for 8-9 minutes until cooked al dente.
Drain and add to the lentils mix, simmer for 2-3 minutes. Take out of the heat and let it seat for 4-5 minutes.
Serve with grated parmesan.