The other day, our nephew Pietro, not yet two but already discerning, devoured this corzetti pasta with garden ragù with the kind of joyful focus only a child eating pasta can muster. It’s a slow-cooked, umami-rich sauce made with fresh vegetables, lentils, and just the right balance of herbs. It’s hearty, satisfying, and makes a beautiful pairing with corzetti pasta. There’s something undeniably special about sharing a meal that wins over even the smallest critics.
Corzetti Pasta with Garden Ragù
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 100g red lentils, cooked
- 1 zucchini, finely diced
- 1 red bell pepper, finely diced
- 700ml passata
- Salt and black pepper, to taste
- Extra virgin olive oil
- Fresh basil and mint, a few leaves
Start with the soffritto: in a large sauté pan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook gently for about 8–10 minutes, stirring occasionally, until soft and translucent.
Then, stir in the zucchini and red pepper. Cook for a few minutes, then add the lentils and passata. Stir to combine. Bring to a gentle simmer, cover partially with a lid, and cook on low for about 45–50 minutes, stirring occasionally. Add a splash of water if it thickens too quickly.
Once the sauce is thick and rich, season with salt and pepper. Stir in torn basil and mint just before serving.
Toss with cooked corzetti pasta and finish with grated parmigiano reggiano. Serve with a toddler’s forchettina!