Orecchiette con cime di rapa
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Orecchiette con cime di rapa is a classic Puglian dish that is delightfully simple to make. Cime di rapa, also known as broccoli rabe or rapini, can be a little tricky to find outside of Italy, so use tenderstem broccoli if it's unavailable. Learn how to make orecchiette pasta with our handy guide.
First published in 2018
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Ingredients
Metric
Imperial
- 250g of orecchiette, fresh
- 3 garlic cloves, sliced
- 1/2 red chilli, sliced
- 5 anchovies
- 200g of broccoli rabe, or tenderstem broccoli
- pecorino, to serve (optional)
SAVE RECIPE
Method
1
Begin by making and cooking the orecchiette (you can use shop-bought, if preferred) and cooking it in salted boiling water
2
Meanwhile, gently fry the garlic and chilli with the anchovies in a little of their oil until the has softened a little and the anchovies have dissolved
3
2 minutes before the pasta is ready, add the broccoli rabe to the pasta pan to cook
4
Drain, then add the pasta and broccoli to the anchovy pan and toss to coat the pasta evenly
5
Serve hot with an extra drizzle of olive oil, plus a little grated pecorino, if desired
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