Orecchiette con cime di rapa

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)

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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