Pasta and Lentils (Pasta E Lenticchie)

cooking.nytimes.com

Disco

3 tablespoons extra-virgin olive oil, plus more for serving

1 yellow onion, coarsely chopped

8 garlic cloves, smashed and peeled

Kosher salt (Diamond Crystal) and black pepper

1 cup brown or green lentils

3 thyme sprigs (optional)

3 fresh or dried bay leaves (optional)

1 (28-ounce) can whole peeled tomatoes, cut in the can with scissors

10 ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces)

½ cup freshly grated Parmesan, plus more for serving

Directions at cooking.nytimes.com

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