Puglia Pasta
Orecchiette con Cime di Rapa
Make orecchiette con cime di rapa with broccoli rabe, garlic, anchovy, chili, olive oil, and chewy pasta.
- Prep
- 18 min
- Cook
- 18 min
- Total
- 36 min
- Serves
- 4
- Level
- Moderate
Instructions
- Blanch the broccoli rabe in salted boiling water until tender, then lift it out and chop roughly.
- Cook the orecchiette in the same water until just shy of al dente.
- Warm olive oil with garlic, anchovies, and chili until the anchovies dissolve.
- Add the chopped greens and cook until they absorb the flavored oil.
- Transfer the pasta to the pan with a splash of cooking water.
- Toss until the orecchiette are glossy and the greens cling to them.
- Serve with toasted breadcrumbs and more olive oil.
This orecchiette con cime di rapa recipe pairs chewy little pasta ears with bitter greens, garlic, chili, anchovy, and breadcrumbs. It is direct, savory, and firmly rooted in Puglia.
Why This Orecchiette con Cime di Rapa Recipe Works
Cooking the greens and pasta in the same water links their flavors. Anchovy melts into the oil and seasons the dish without needing a heavy sauce.
Key Tips
- Cook the greens until tender; undercooked broccoli rabe can taste harsh.
- Use pasta water to loosen the sauce instead of adding more oil.
- Finish with breadcrumbs for the contrast that cheese would not provide.
Variations and Serving Ideas
The same technique helps when you want orecchiette with broccoli rabe, Puglian orecchiette, and cime di rapa pasta. Keep the character of Orecchiette con Cime di Rapa in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
Puglia Pasta pastagreensanchovypuglian
