Orecchiette con cime di rapa
Orecchiette con le cime di rapa
Puglia's signature pasta: orecchiette cooked with bitter cime di rapa, tossed in olive oil with garlic, anchovy and chilli, topped with toasted crumbs.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Orecchiette con le cime di rapa.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- None
- Total
- 35 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Orecchiette con cime di rapa is two things cooked in one pot. The greens go into the boiling water a few minutes before the pasta, so both finish together, soft enough that some of the florets break down into a green sauce. Meanwhile, garlic, a couple of anchovy fillets and dried chilli warm in plenty of good olive oil until the anchovies melt. Drain everything, keeping a little water, and toss it in that oil. Many Pugliese cooks scatter toasted breadcrumbs on top, the cheese of the poor, rather than pecorino. Cime di rapa are bitter, so do not drown them in cheese; the oil, chilli and salt are there to round them out. Done is a glossy, green-flecked plate where the orecchiette cups are full of oil and bits of greens.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Orecchiette400 g
- Cime di rapa, tough stems and large leaves removed1 kg
- Olive oil, extra virgin89 ml
- Garlic, sliced2 clove
- Fresh chilli, dried peperoncino, crumbled1 small
- Breadcrumbs, coarse, from stale bread (optional)40 g
- Salt, for the water15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
If using breadcrumbs, toast them in a spoon of the oil until golden and set aside.
4 min
Step 2
Bring a big pot of salted water to the boil. Add the cime di rapa, then the orecchiette 3–5 minutes later, timing it so both finish together.
15 min
Step 3
Meanwhile warm the rest of the oil with garlic, anchovies and chilli over low heat until the anchovies melt.
4 min
Step 4
Drain the pasta and greens, keeping a cup of water. Toss in the anchovy oil with a splash of water until glossy. Serve topped with the toasted crumbs.
2 min
Nutrition
Per serving · estimate
- Calories
- 630 kcal
- Protein
- 22.8 g
- Carbs
- 90.5 g
- Fat
- 21.2 g
- Saturated fat
- 3.1 g
- Fibre
- 10.3 g
- Sugar
- 3.8 g
- Sodium
- 1545 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Fish
- Pescatarian
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Cime di rapa → Tenderstem broccoli and a handful of rocket
Milder; the rocket brings back some bitterness.
Tips
- Cook the greens until soft, not bright and crunchy; the broken florets make the sauce.
- Leave out the anchovy for a vegan version and add a little more chilli.
History & culture
This is the dish of Bari and of Puglia as a whole, eaten from late autumn to early spring while cime di rapa are in season. In Bari's old town, women still sit at tables in the street shaping orecchiette by hand and selling them by the bag.
Durum wheat and cime di rapa are both Puglia's winter staples, and this way of cooking them together is old farmhouse cooking from the region. The pasta took its name from its shape, little ears, and is still made with just semolina and water.
Traditional — Greens cooked with the pasta, oil, garlic, anchovy and chilli. Toasted crumbs, not cheese.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Orecchiette con cime di rapa take?
35 min all in — 15 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tbsp (for the water).
What can I use instead?
Cime di rapa → Tenderstem broccoli and a handful of rocket. Milder; the rocket brings back some bitterness.
Any tips from this recipe?
Cook the greens until soft, not bright and crunchy; the broken florets make the sauce. Leave out the anchovy for a vegan version and add a little more chilli.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Aglio e olio
Garlic, olive oil, chilli and pasta — midnight cooking that only works if the garlic does not burn.
Easy
Pasta alla Norma
Sicilian eggplant, tomato and salted ricotta — named for an opera, cooked like a Tuesday.
Easy
Spaghetti alla puttanesca
Naples' larder pasta: tomatoes, black Gaeta olives, capers, garlic and chilli, with anchovy as Rome makes it. Loud, quick and cheese-free.
EasyMedium heat