Miser Wat (Spiced Red Lentil Stew) over Whole Wheat Rigatoni with Toasted Pumpkin Seed Crunch

Bring a large pot of salted water to a boil. Cook the whole wheat rigatoni until al dente. Drain, reserving a half-cup of pasta water.

While the water boils, prepare the base for the Miser Wat: in a saucepan over medium heat, heat 4g of the sesame oil. Add minced garlic and sauté until fragrant and just turning golden.

Add the diced Roma tomatoes to the pan and cook down until they soften into a thick, rustic jam-like consistency.

Add the red lentils and 2 cups of water (or vegetable stock). Simmer gently for 15-20 minutes until the lentils are completely tender and have absorbed most of the liquid, forming a thick, stew-like consistency typical of Ethiopian wats.

In a small dry skillet, toast the pumpkin seeds over medium heat until they begin to pop and become aromatic, then toss with the remaining 3g of sesame oil and a pinch of salt.

Toss the cooked rigatoni directly into the lentil stew. If it looks too dry, splash in a little of the reserved pasta water to emulsify everything into a creamy, clinging sauce.

Plate into a wide shallow bowl, topping generously with the toasted pumpkin seed crunch for texture. Serve immediately while piping hot.