Experience the authentic taste of Southern Italy with our Orecchiette con Cime di Rapa recipe. This traditional dish, hailing from the Puglia region, combines the flavors of slightly bitter broccoli rabe with the delightful texture of orecchiette pasta, known for its ‘little ear’ shape that perfectly catches the sauce. Simmered with garlic, anchovies, and a hint of chili for an extra kick, this dish celebrates simple ingredients, creating extraordinary flavors. Follow our step-by-step guide to recreate this Italian classic at home and transport your senses to the sun-drenched fields of Italy with every forkful. Discover how to make Orecchiette con Cime di Rapa like a true Pugliese chef, perfect for a family meal or special occasion.
AuthoradminCategoryItalian, Pasta & NoodlesDifficultyIntermediate"Discover the authentic flavors of Italy with our Orecchiette con Cime di Rapa recipe. A traditional Pugliese dish that combines al dente orecchiette pasta with the slightly bitter, yet wonderfully complex, taste of sautéed broccoli rabe. Perfectly balanced and simple to make, this dish is a true testament to the beauty of Italian cooking. Get tips, tricks, and the full recipe here to bring this Italian classic to your table!"
Prep the Broccoli Rabe: Bring a large pot of salted water to a boil. Blanch the broccoli rabe for about 2 minutes, then remove with a slotted spoon and set aside. Keep the water boiling for the pasta.
Cook the Pasta: In the same boiling water, cook the orecchiette pasta according to package instructions until al dente. Reserve a cup of the pasta cooking water before draining.
Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the minced garlic, chili flakes, and anchovies (if using). Cook until the garlic is fragrant and the anchovies have melted into the oil.
Add the Broccoli Rabe: Add the blanched broccoli rabe to the pan, tossing to coat in the oil. Sauté for a few minutes until it's tender and infused with the garlic and chili flavors.
Combine Pasta and Vegetables: Add the drained orecchiette to the frying pan with the broccoli rabe. Toss everything together, adding a little reserved pasta water to help the sauce cling to the pasta.
Season and Serve: Season with salt and black pepper to taste. Serve hot, sprinkled with grated Pecorino Romano or Parmesan cheese.
Ingredients
Directions
Prep the Broccoli Rabe: Bring a large pot of salted water to a boil. Blanch the broccoli rabe for about 2 minutes, then remove with a slotted spoon and set aside. Keep the water boiling for the pasta.
Cook the Pasta: In the same boiling water, cook the orecchiette pasta according to package instructions until al dente. Reserve a cup of the pasta cooking water before draining.
Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the minced garlic, chili flakes, and anchovies (if using). Cook until the garlic is fragrant and the anchovies have melted into the oil.
Add the Broccoli Rabe: Add the blanched broccoli rabe to the pan, tossing to coat in the oil. Sauté for a few minutes until it's tender and infused with the garlic and chili flavors.
Combine Pasta and Vegetables: Add the drained orecchiette to the frying pan with the broccoli rabe. Toss everything together, adding a little reserved pasta water to help the sauce cling to the pasta.
Season and Serve: Season with salt and black pepper to taste. Serve hot, sprinkled with grated Pecorino Romano or Parmesan cheese.
