Orecchiette con Cime di Rapa
A classic Pugliese dish featuring ear-shaped pasta tossed with slightly bitter broccoli rabe, fragrant garlic, a hint of chili, and savory anchovies, all brought together with good quality extra virgin olive oil.
🧂 Ingredients
- 400 g Orecchiette pasta(Fresh or dried. If using dried, ensure it's a good quality bronze-cut pasta for better sauce adhesion.)
- 500 g Cime di rapa (broccoli rabe)(Trim away any thick, woody stems. Separate the leaves and florets.)
- 3-4 cloves Garlic(Thinly sliced or minced, depending on preference.)
- 4 fillets Anchovy fillets(Packed in oil. These will dissolve and add a deep umami flavor.)
- 1/4 - 1/2 teaspoon Dried red chili flakes (peperoncino)(Adjust to your spice preference. You can also use a whole dried chili, finely chopped.)
- 1/4 cup Extra virgin olive oil(Use a good quality oil, as it's a key flavor component. Plus more for finishing.)
- to taste Salt(For pasta water and seasoning.)
👨🍳 Instructions
- 1
Prepare the cime di rapa: Wash the broccoli rabe thoroughly. Trim off the tough bottom ends of the stems. Roughly chop the remaining stems, leaves, and florets into bite-sized pieces.
⏱️ 5 minutes - 2
Boil the pasta water: Fill a large pot with plenty of water, add a generous amount of salt (it should taste like the sea), and bring it to a rolling boil over high heat. Add the prepared cime di rapa to the boiling water and cook for about 2-3 minutes until slightly tender and bright green. Then, add the orecchiette pasta to the same pot with the greens and cook according to package directions, or until al dente (typically 8-12 minutes for dried, less for fresh). Reserve about 1.5 cups (360ml) of the starchy pasta water before draining.
⏱️ 15 minutes - 3
Start the sauce: While the pasta and greens are cooking, heat the extra virgin olive oil in a large skillet or pan over medium-low heat. Add the sliced garlic and anchovy fillets. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden, and the anchovies have completely dissolved into the oil. Be careful not to burn the garlic.
⏱️ 5 minutes - 4
Add chili: Stir in the dried red chili flakes (or chopped fresh chili) into the garlic-anchovy oil. Cook for about 30 seconds to 1 minute until fragrant, being careful not to scorch them.
⏱️ 1 minute - 5
Combine and finish: Drain the orecchiette and cime di rapa (remembering to reserve pasta water). Add the drained pasta and greens directly to the skillet with the garlic-chili oil. Toss well to coat. Add about 1/2 cup (120ml) of the reserved pasta water to the skillet. Increase the heat to medium and continue to toss vigorously for 1-2 minutes, allowing the sauce to emulsify and coat the pasta and greens. Add more pasta water, a little at a time, if needed to achieve a glossy sauce consistency.
⏱️ 2 minutes - 6
Serve: Taste and adjust seasoning with salt if necessary. Drizzle with a little more extra virgin olive oil and serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓Cooking the pasta and greens together in the same salted water infuses both with flavor and ensures the greens are perfectly tender.
- ✓Don't be afraid of the slight bitterness of cime di rapa; it balances beautifully with the savory anchovy and garlic.
- ✓The anchovy fillets are crucial for authentic flavor; they melt into the oil, providing a deep, savory base without tasting fishy.
- ✓Reserve more pasta water than you think you'll need. The starchy water is key to creating a cohesive, glossy sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a vegetarian version, omit the anchovies and add a pinch of red pepper flakes for heat.
- Toasted breadcrumbs (pangrattato) can be sprinkled over the finished dish for added texture.
- A squeeze of lemon juice can brighten the flavors, though it's not traditional.