🇮🇹 Italian · Pasta
🥬 Cavatelli con Cime di Rapa
Cavatelli con Cime di Rapa
Small, ridged shell-shaped pasta from Puglia, tossed with bitter cime di rapa (broccoli rabe), garlic, anchovy, and chili in olive oil for one of the region's most defining rustic dishes.
Cavatelli, hand-formed by dragging small pieces of dough with the fingers to curl them into little shells, are a staple of Puglian home cooking, and their pairing with peppery, slightly bitter cime di rapa is one of the most iconic combinations in all of southern Italian cuisine.
Ingredients
Equipment: Mixing bowl, Small knife for shaping, Large pot, Large sauté pan
- 400 g (3 cups) semolina flour
- 180 ml (¾ cup) warm water, plus more as needed
- Pinch of salt
- 1 large bunch cime di rapa (broccoli rabe), tough stems trimmed
- 4 cloves garlic, thinly sliced
- 4 anchovy fillets (optional for a vegan version)
- 1 dried chili, crumbled
- 80 ml (⅓ cup) extra virgin olive oil
- Salt, to taste
Method
- Mix the semolina, water, and salt into a firm dough, kneading for 10 minutes until smooth. Rest, covered, for 20 minutes.
- Pinch off small pieces of dough and drag each across a work surface with a fingertip to curl it into a small shell shape; set the cavatelli on a floured tray.
- Bring a large pot of salted water to a boil, add the cime di rapa, and cook for 2 minutes, then scoop out with a slotted spoon, leaving the water boiling.
- Add the cavatelli to the same water and cook until they float and are tender, about 4–5 minutes.
- Meanwhile, warm the olive oil in a large pan and gently sauté the garlic, anchovy, and chili until the anchovy dissolves into the oil.
- Add the blanched cime di rapa to the pan and toss to coat, breaking it up slightly with a spoon.
- Drain the cavatelli, reserving some cooking water, and add to the pan with a splash of the water, tossing everything together over heat for a minute to combine.
- Season to taste and serve immediately, with a drizzle of good olive oil.
Chef Tips
- Semolina dough is stiffer than egg pasta dough — knead persistently until it truly comes together.
- Do not discard the vegetable cooking water — using the same pot for the pasta infuses a little of its bitterness and flavor.
- Anchovy should melt into the oil rather than remain in visible pieces, seasoning the dish rather than announcing itself.
Common Mistakes to Avoid
- Overcooking the cime di rapa, which loses its pleasant bitterness and turns dull and mushy.
- Making the dough too soft, leaving cavatelli that lose their shape or turn gummy when boiled.
- Skipping the chili, which is what balances the bitter greens and salty anchovy.
Nutrition (per serving)
Health Benefits
- Cime di rapa is rich in vitamins A, C, and K, along with fiber.
- A largely plant-based dish that can be made fully vegan by omitting the anchovy.
Cultural Note
This dish is considered one of the truest expressions of Puglian cucina povera — humble, resourceful cooking built from durum wheat and whatever bitter greens grew abundantly in the region.
Storage & Serving
Storage: Dried, uncooked cavatelli keep for a week; the finished dish is best eaten fresh.
Reheating: Gently in a pan with a splash of olive oil or water.
Serve with: Grated pecorino, though traditionally this dish is served without cheese