Orecchiette con le Cime di Rapa
Orecchiette con le Cime di Rapa is a traditional pasta dish from Puglia, Italy. It combines ear-shaped pasta with sautéed broccoli rabe, garlic, and anchovies. This simple, rustic recipe delivers a delicious balance of earthy, bitter greens and savory flavors.
Ingredients
- 12 oz orecchiette pasta homemade or store-bought
- 1 lb broccoli rabe Cime di Rapa, trimmed and washed
- 4 garlic cloves thinly sliced
- 4 anchovy fillets or 1 tbsp salted fish
- 4 tbsp extra virgin olive oil
- Red chili flakes optional, to taste
- Salt to taste
- Freshly grated Pecorino cheese optional, for serving
Instructions
- Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook the orecchiette pasta for 8–10 minutes or until al dente. Save 1 cup of the pasta water before draining.
- Sauté the Cime di Rapa:
- Heat 4 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and anchovy fillets, stirring until the garlic turns golden and the anchovies dissolve.
- Cook the Greens:
- Add the cleaned and trimmed Cime di Rapa to the skillet. Sauté for 5–7 minutes until the greens are tender and slightly wilted. If needed, add a splash of pasta water to help soften the greens.
- Combine:
- Add the cooked orecchiette to the skillet with the greens. Toss everything together over medium heat, adding a bit of reserved pasta water to coat the pasta and make the dish a bit saucy. Season with salt and red chili flakes (if using).
- Serve:
- Plate the pasta and greens mixture, and sprinkle with freshly grated Pecorino cheese if desired. Serve immediately and enjoy!
Notes
For a crunchier texture, toast some breadcrumbs and sprinkle them on top before serving.
If you don’t have broccoli rabe, substitute with broccolini or regular broccoli.
This dish pairs well with a crisp white wine like Vermentino.
If you don’t have broccoli rabe, substitute with broccolini or regular broccoli.
This dish pairs well with a crisp white wine like Vermentino.