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Orecchiette con le Cime di Rapa
Orecchiette are the traditional ear-shaped pasta of Puglia. Each town made this dish a little bit differently. I especially enjoyed it with the addition of fresh San Marzano tomatoes, crudely chopped, and added to the vegetables.
Ingredients
17
oz.
dried orecchiette
1
bunch
broccoli rabe
1
clove
garlic
1
anchovy fillet
Vegetarian option: 1 tbsp. capers, slightly crushed
olive oil
dried red chili pepper
salt and pepper, to taste
toasted bread crumbs, for serving
optional
Instructions
Gently boil the chopped greens in salted water. When tender, remove with tongs or a slotted spoon and retain the water to cook the pasta.
In a large frying pan, heat the olive oil until shimmering. Add the garlic and cook until very lightly browned.
Add the greens and anchovy (or capers). Combine and cook over low heat for five minutes.
Bring rabe water to a boil and cook the orecchiette until just al dente.
Drain, retaining some of the cooking liquid to moisten dish.
Add orecchiette to vegetables and combine, gently.
Serve with a sprinkling of toasted breadcrumbs and chili oil, if desired.