Italian
Orecchiette con cime di rapa
A classic dish from Puglia where small ear-shaped pasta cooks with tender bitter greens, then is tossed in garlicky olive oil with anchovy and chili. The result is savory, rustic, and deeply tied to the cooking of Bari and its countryside.
Watch it madeChef Stefano Barbato · 9:04
Ingredients
- Fresh orecchiette220g
- Cime di rapa500g
- Extra-virgin olive oil4 tbsp
- Garlic cloves2
- Anchovy fillets in oil3
- Dried red chili1 small
- Fine sea saltto taste
Method
- Clean the cime di rapa by removing the tough lower stems and any yellowed leaves, keeping the tender leaves, florets, and soft stems.
- Wash the greens very well in several changes of cold water, then cut any larger stems into bite-size pieces.
- Bring a large pot of water to a boil and salt it generously.
- Add the cime di rapa to the boiling water and cook for 5 minutes, until the stems begin to soften.
- Add the fresh orecchiette to the same pot with the greens and cook until the pasta is al dente, usually 5 to 7 minutes depending on thickness.
- While the pasta cooks, warm the olive oil in a wide pan over low heat with the lightly crushed garlic cloves, anchovy fillets, and crumbled dried chili.
- Let the anchovies melt into the oil without browning the garlic, then remove the garlic if it becomes deeply golden.
- Reserve a cup of the pasta cooking water, then drain the orecchiette and cime di rapa together.
- Transfer the pasta and greens to the pan with the flavored oil and toss over medium heat for 1 to 2 minutes, adding a splash of cooking water to bind everything.
- Taste for salt, toss once more until glossy, and serve immediately in warm shallow bowls.
Common questions
Can I substitute another greens if I can't find cime di rapa?
Yes. Broccoli rabe is the closest swap and behaves similarly. Tender kale, turnip greens, or mustard greens also work, but they’re milder or tougher; adjust blanching time so the leaves stay vibrant and the stems soften.
When should I add the pasta to the greens, and how do I avoid overcooking?
Boil the cime di rapa first for about 5 minutes, then add the fresh orecchiette and cook just until al dente, usually 5–7 minutes total. Taste a piece near the end; fresh pasta can turn soft quickly.
What are the most common mistakes with this dish?
The biggest mistakes are not washing the greens well, overcooking the garlic, and draining away too much cooking water. Also avoid browning the anchovies; they should melt into the oil and season it, not taste fishy or burnt.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the pasta. Avoid the microwave if you want the greens to stay lively.
How should I serve orecchiette con cime di rapa?
Serve it hot, with a final drizzle of good olive oil and, if you like, a pinch of chili. It’s best as a first course or light main, with crusty bread to scoop up the garlicky oil.