Orecchiette con Cime di
Rapa
Pasta with turnip greens
Little ear-shaped pasta holds tender, bitter greens, with garlic, anchovies and chili giving the olive-oil dressing a savory edge.
Little ears of pasta & tender greensLittle ears,
bitter greens.
Orecchiette means little ears, a useful description of these small, cupped pasta shapes. In this Pugliese preparation they catch tender cime di rapa, the leafy turnip greens prized for their slight bitterness. Garlic, olive oil and chili season the mixture; anchovies dissolve into the dressing.
It is a first course closely associated with Puglia. The greens and pasta share a cooking pot, then finish together in the seasoned oil. Broccoli rabe is a useful substitute outside Italy, though the flavor and tenderness vary. The finished plate should be moist and well mixed rather than swimming in sauce.
Explore by food: Fish & seafood · Pasta · Vegetables & cheese
Let’s make orecchiette con cime di rapa.
Cook dried pasta and greens together, then toss in the aromatic oil.
Four first-course portions; uses dried orecchiette.
What you’ll need
- 320 gdried orecchiette
- 700 gcime di rapa or broccoli rabe, before trimming
- 4 tbspolive oil
- 2garlic cloves, thinly sliced
- 4oil-packed anchovy fillets, drained
- ¼ tspchili flakes
- 3 lwater, for cooking
- 2 tspfine salt, for the cooking water
Fresh orecchiette cooks faster: start the greens first, then add the pasta for its packet cooking time.
How to make it
- 01
Trim the greens
Discard coarse lower stalks and damaged leaves. Wash the remaining leaves, florets and tender stems, then cut into manageable lengths.
- 02
Season the oil
Warm olive oil, garlic, anchovies and chili in a wide skillet over low heat for 3–4 minutes. Stir until the anchovies break down; keep the garlic pale. Turn off the heat.
- 03
Boil pasta and greens
Bring water to a boil and salt it. Add dried orecchiette and follow its packet timing. Add the greens for the final 6–8 minutes, earlier for firmer stems. Both should be tender when the pasta is al dente. Reserve 250 ml cooking water and drain.
- 04
Toss together
Add pasta and greens to the skillet with 3 tbsp reserved water. Toss over medium heat for 1–2 minutes, breaking up a few greens so they cling to the pasta. Loosen with more water if needed and serve.
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