Orecchiette con cime di rapa – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Orecchiette con cime di rapa is a quintessential dish originating from Puglia, a vibrant region in southern Italy. Known for its rural charm and agricultural bounty, Puglia brings a simplistic yet flavorful approach to Italian cuisine. This dish features ‘orecchiette,’ which translates to ‘little ears,’ as the pasta shape resembles tiny ears. The pasta is traditionally paired with ‘cime di rapa,’ or broccoli rabe, which imparts a slightly bitter, earthy flavor that perfectly contrasts with the oil and garlic richness. Anchovies lend an enchanting savory depth, melding beautifully with red pepper flakes for a hint of heat. It’s a celebration of robust, rural flavors brought together in a dish that’s beloved across Italy and beyond.
Ingredients
- Orecchiette pasta – 14 oz / 400 g
- Cime di rapa (broccoli rabe) – 1 lb / 450 g
- Extra virgin olive oil – 1/3 cup / 80 ml
- Garlic, thinly sliced – 4 cloves
- Anchovy fillets, minced – 3 fillets
- Red pepper flakes – 1/2 tsp / 2 g
- Freshly grated Pecorino Romano – 1/2 cup / 50 g
- Salt – to taste
- Black pepper – to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cime di rapa and cook for about 5 minutes until tender. Remove using a slotted spoon and set aside.
- In the same pot of boiling water, cook the orecchiette according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until golden brown.
- Add the minced anchovy fillets to the skillet, stirring until they dissolve into the oil.
- Toss in the cooked cime di rapa and red pepper flakes, cooking for another 2 minutes.
- Add the drained orecchiette to the skillet, tossing to coat in the oil mixture. If the dish is too dry, add reserved pasta water a little at a time.
- Season with salt and black pepper to taste. Serve with a generous sprinkle of Pecorino Romano cheese.
Substitutions
- Cime di rapa -> Broccoli or kale
- Anchovy fillets -> Capers or omit for a vegetarian version
- Pecorino Romano -> Parmesan cheese
Enhancements in the Next Evolution
- Add a squeeze of lemon juice for brightness.
- Incorporate sun-dried tomatoes for additional sweetness and texture.
- Top with toasted breadcrumbs for a crunchy element.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
