Orecchiette con Cime di Rapa

Ear-shaped pasta from Puglia tossed with bitter broccoli rabe, garlic, anchovy, and peperoncino. A dish of beautiful contrasts — bitter greens, salty anchovy, and the satisfying chew of handmade orecchiette.

RECIPE

Orecchiette con Cime di Rapa

Ear-shaped pasta from Puglia tossed with bitter broccoli rabe, garlic, anchovy, and peperoncino. A dish of beautiful contrasts — bitter greens, salty anchovy, and the satisfying chew of handmade orecchiette.

Prep10 mins

Cook20 mins

Total30 mins

Servings4

Dinner

Italian

Puglia

Ingredients

• 400g orecchiette
• 500g cime di rapa (broccoli rabe), trimmed and roughly chopped
• 4 anchovy fillets in oil
• 3 cloves garlic, thinly sliced
• 1 peperoncino, crumbled
• 5 tablespoons extra virgin olive oil
• Salt to taste
• Toasted breadcrumbs for serving (optional)

Preparation

1

Boil cime di rapa in well-salted water for 5 minutes. Remove with a slotted spoon (keep the water for pasta).

2

Cook orecchiette in the same green-tinged water until al dente.

3

In a large pan, heat olive oil. Add garlic, anchovies, and peperoncino. Cook until anchovies dissolve.

4

Add the blanched cime di rapa to the pan and sauté for 3 minutes.

5

Drain orecchiette and add to the pan with a splash of pasta water. Toss vigorously.

6

Serve with toasted breadcrumbs instead of cheese — that's the Puglian way.

Servings and Nutrition

Number of Servings in Orecchiette con Cime di Rapa

4

Nutrition for 1 serving (1 plate)

480

Calories (kcal)

16

Protein (g)

66

Carbs (g)

17

Fat (g)

Protein 16.0g

13%

Carbs 66.0g

55%

Fat 17.0g

32%