Orecchiette is a typical fresh pasta from Puglia, made with durum wheat semolina flour and shaped like little discs with a slight hollow—its name literally means “small ears.”
One of the most beloved ways to enjoy this pasta is the classic Orecchiette with Broccoli Rabe (Orecchiette con le Cime di Rapa), a humble peasant dish that perfectly represents the flavours of Southern Italy.

The combination of tender pasta, slightly bitter greens, garlic, anchovies, and chili pepper creates a rustic, comforting dish that’s both simple and deeply flavourful.

 

Serves 2, Preparation time 20 mins, Cooking 20-25 mins

  • Orecchiette pasta: 180 g / 6.3 oz

  • Broccoli rabe (Cime di Rapa) /Rapini : 450 g / 16 oz (1 lb)

  • Chili pepper: 2

  • Anchovy fillets in olive oil: 4–5

  • Garlic: 3-4 cloves, peeled

  • Extra virgin olive oil (EVOO): 4 tbsp

  • Salt: to taste

 

Method

Heat the EVOO in a large frying pan. Add the garlic and chili, letting them turn lightly golden. Stir in the anchovy fillets—they will melt in seconds creating a rich, savoury base.


Bring a pot of salted water to a boil and blanch the broccoli rabe for about 3 minutes.


Add the orecchiette to the same pot and cook until al dente. Reserve one ladle of the cooking water.


Drain the pasta and broccoli rabe together, then transfer them to the pan with the garlic, anchovies, and chili. Add the reserved cooking water and toss for a couple of minutes to bring everything together.


Dish up immediately with a drizzle of EVOO for the perfect finishing touch. Serve.

 

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