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orecchiette con cime di rapa light

Orecchiette con Cime di Rapa (Light Version)

A lighter take on the classic Pugliese pasta dish, this orecchiette con cime di rapa combines chewy ear-shaped pasta, tender bitter greens, and a silky anchovy-garlic olive oil sauce. It’s flavorful, simple, and perfectly balanced for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian, Italian (Pugliese), Southern Italy
Calories: 420
Ingredients Method Notes

Ingredients
  

For the pasta and greens:
  • 12 oz 340 g orecchiette pasta
  • 1 large bunch cime di rapa rapini or broccoli rabe (about 1 lb / 450 g)
  • 2 tbsp coarse sea salt for the pasta water
For the sauce:
  • 3 –4 tbsp extra virgin olive oil divided
  • 2 –3 anchovy fillets oil-packed or salt-packed and rinsed
  • 2 cloves garlic thinly sliced or minced
  • ½ cup reserved pasta water as needed
To finish:
  • Extra drizzle of good-quality olive oil
  • Optional: pinch of chili flakes or cracked black pepper
  • Grated lemon zest optional, for brightness

Method
 

Prep the greens:
  1. Trim and wash the cime di rapa. Remove thick stems and cut larger pieces so everything cooks evenly. Set aside.
Boil the greens:
  1. Bring a large pot of salted water to a boil. Add the greens and cook 5–10 minutes, until tender but still bright green. Use a spider or tongs to lift them out, keeping the water in the pot.
Cook the pasta:
  1. In the same pot and water used for the greens, add orecchiette. Boil until al dente (about 9–11 minutes). Save about 1 cup of the starchy pasta water before draining.
Make the sauce base:
  1. While pasta cooks, warm 2–3 tablespoons of olive oil in a wide skillet over low heat. Add anchovies and let them melt gently using a wooden spoon. Add garlic and cook slowly until soft and fragrant (don’t let it brown).
Combine everything:
  1. Add the boiled greens directly into the skillet with anchovy and garlic oil. Stir to coat. Add the drained pasta and a small splash of pasta water.
Finish the sauce:
  1. Toss everything gently over low heat, adding more pasta water spoon by spoon until the sauce turns silky and glossy. Taste and adjust salt if needed.
Serve:
  1. Turn off the heat, drizzle with a bit of extra virgin olive oil, and serve immediately. Add a pinch of chili flakes or lemon zest if you like a light kick or extra freshness.

Notes

  • If you can’t find cime di rapa, use broccoli rabe, broccolini, or young broccoli leaves.
  • Melt anchovies slowly to avoid a strong fishy flavor — they should dissolve into the oil completely.
  • Always cook pasta in the same water used for the greens for that authentic green hue and slightly bitter edge.
  • A final drizzle of olive oil adds aroma — use your best bottle.
  • This dish is best served right away, but leftovers reheat well with a splash of water or olive oil in a pan.