🇮🇹 Italian · Pasta
🍝 Orecchiette con Cime di Rapa
Orecchiette con le Cime di Rapa
Orecchiette con Cime di Rapa pairs Puglia's iconic 'little ear' pasta with slightly bitter, garlicky broccoli rabe and a whisper of anchovy — a defining dish of Southern Italian cooking.
This dish showcases the Puglian philosophy of letting a handful of excellent ingredients speak for themselves — the pasta and greens are even cooked together in the same pot, their starches and flavors mingling directly.
Ingredients
Equipment: Large pot, Large skillet
- 400 g (14 oz) orecchiette (fresh or dried)
- 500 g (18 oz) cime di rapa (broccoli rabe), tough stems trimmed
- 80 ml (⅓ cup) extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 3–4 anchovy fillets
- ½ tsp red pepper flakes
- Salt, to taste
Method
- Bring a large pot of salted water to a boil.
- Add the cime di rapa and blanch for 2 minutes, then remove with a slotted spoon and set aside, keeping the water boiling.
- Add the orecchiette to the same pot and cook according to package directions until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the garlic and anchovies, mashing the anchovies into the oil as they cook, about 2 minutes.
- Add the red pepper flakes and the blanched cime di rapa, tossing to coat and cooking for 3–4 minutes until tender.
- Drain the pasta, reserving some pasta water, and add directly to the skillet.
- Toss everything together over medium heat, adding pasta water as needed to bring the dish together.
- Taste and adjust salt — the anchovies add significant seasoning — and serve immediately.
Chef Tips
- The anchovies melt into the oil and become an aromatic base rather than tasting distinctly fishy — don't skip them even if hesitant.
- Cooking the greens and pasta in the same water saves a pot and lets their flavors mingle.
- Fresh orecchiette, if available, gives the most authentic chewy-tender texture.
Common Mistakes to Avoid
- Overcooking the cime di rapa, which turns it mushy and dull instead of tender with a pleasant bite.
- Skipping the anchovies, losing a key layer of savory depth.
- Using standard broccoli as a substitute without adjusting cooking time — cime di rapa has a distinctly more bitter, leafy character.
Nutrition (per serving)
Health Benefits
- Cime di rapa is rich in vitamins A, C, and K.
- Anchovies provide omega-3 fatty acids.
- Naturally dairy-free.
Cultural Note
Orecchiette — 'little ears' — is Puglia's signature pasta shape, traditionally hand-formed by pressing dough with a thumb, and this dish is one of the region's most iconic and frequently cooked meals.
Storage & Serving
Storage: Refrigerate for up to 2 days.
Reheating: Reheat gently in a skillet with a splash of olive oil or water.
Serve with: Crusty bread, A crisp Puglian white wine, Grated Pecorino (optional, non-traditional)