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




  • 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)


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

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