Pasta e Lenticchie alla Pugliese — Orecchiette with Lentils, Chicory and Chili

Rinse the lentils under cold water and check for any stones. No soaking required for brown or Castelluccio lentils.

Finely dice the onion, celery, and carrot. Slice the garlic thinly.

Warm 40 ml of the olive oil in a large heavy pot over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, for 8–10 minutes until softened and starting to turn golden at the edges.

Add the garlic and peperoncino. Cook for 1 minute until fragrant, then stir in the tomato paste and cook for another 2 minutes until it darkens slightly and loses its raw smell.

Add the lentils and pour in the water or stock. Bring to a boil, then reduce heat to a steady simmer. Cook uncovered for 25–30 minutes until the lentils are about 80% tender — they should have some bite left. Season with salt.

Add the orecchiette directly to the pot. Stir well to prevent clumping. The liquid should just cover the pasta; add a splash of hot water if needed. Cook at a lively simmer, stirring frequently, for 8 minutes.

Wash the cicoria and tear any large leaves in half. Add to the pot and stir through. Continue cooking for a further 6–8 minutes until the pasta is al dente, the lentils are fully tender, and the cicoria is wilted.

Take the pot off the heat. The consistency should be thick and spoonable — not dry, not soupy. If it has tightened too much, stir in a splash of hot water. Adjust salt and pepper.

Divide into bowls and finish each with a generous drizzle of the remaining olive oil. Serve immediately.