Orecchiette con cime di rapa

Name: Orecchiette con cime di rapa
Total time: 20 min
Ingredients: 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)

by GIC Kitchen

Item 1 of 1

Main
easy
2
20 minutes

★ ★ ★ ★ ★

5.00

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

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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)

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Method

Begin by making and cooking the orecchiette (you can use shop-bought, if preferred) and cooking it in salted boiling water

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

2 minutes before the pasta is ready, add the broccoli rabe to the pasta pan to cook

Drain, then add the pasta and broccoli to the anchovy pan and toss to coat the pasta evenly

Serve hot with an extra drizzle of olive oil, plus a little grated pecorino, if desired