Daily Italian Recipe · Pasta
Orecchiette Cime di Rapa-style with Anchovies
Puglian orecchiette meet tender cime di rapa, anchovies, garlic and chilli in a deeply savoury sauce made glossy with pasta water. Finish with toasted breadcrumbs for a traditional touch of crunch.
Total time
35 minutes
Serves
2 people
Difficulty
Easy
Origin
Puglia
Orecchiette are a signature pasta of Puglia: their name means “little ears”, and their cupped shape catches chopped greens and fragrant olive oil. Cime di rapa—leafy turnip tops with small flowering buds—give this regional pairing its characteristic bitterness.
Anchovies, garlic and chilli feature in a well-established version of the dish, bringing depth without masking the vegetables. Toasted breadcrumbs are a traditional finishing option, reflecting southern Italy’s resourceful use of everyday bread.
Ingredients
- 200 g Orecchiette Semolina Pasta 'Fatti Bene'Shop
- 400 g cime di rapa, trimmed weight; tender leaves, buds and thin stems
- 20 g oil-packed anchovy fillets, drained
- 35 ml extra-virgin olive oil, divided
- 6 g garlic, peeled and thinly sliced
- 0.5 g dried chilli flakes
- 25 g coarse dried breadcrumbs
- 2 litres water for cooking the greens and pasta
- 10 g coarse sea salt for the cooking water
- 100 g Focaccia Home Made, optional bread to serve alongside; not added to the pastaShop
Method
- 1
1. Prepare the greens
Bring the 2 litres of water to the boil with the salt. Wash the trimmed cime di rapa thoroughly. Cut tender stems into 2 cm pieces and roughly chop larger leaves, keeping the flowering buds intact.
- 2
2. Toast the breadcrumbs
Heat 10 ml of the olive oil in a wide frying pan over medium-low heat. Add the breadcrumbs and stir for 3–4 minutes until golden and crisp. Transfer to a bowl and wipe out any stray crumbs.
- 3
3. Cook the cime di rapa
Add the greens to the boiling water and cook for 4–6 minutes, until the stems are tender rather than crunchy. Lift them out with a slotted spoon, retaining the cooking water in the pot. Let the greens drain briefly.
- 4
4. Cook the pasta and build the sauce
Add the orecchiette to the same boiling water and cook until 2 minutes short of the packet’s stated cooking time. Meanwhile, heat the remaining 25 ml olive oil in the frying pan over low heat. Soften the garlic for 1–2 minutes without browning. Add the anchovies and chilli, stirring for about 1 minute until the fillets break down.
- 5
5. Finish everything together
Add the greens to the anchovy pan and stir for 2 minutes, pressing some leaves gently with a wooden spoon. Reserve 250 ml pasta cooking water, then drain the orecchiette. Add the pasta and 100 ml reserved water to the pan. Toss over medium heat for about 2 minutes until al dente and glossy, adding more water in 15–30 ml splashes if needed.
- 6
6. Serve immediately
Taste before adding any further salt: the anchovies already provide seasoning. Divide between warm plates and scatter over the toasted breadcrumbs just before eating. Serve the optional focaccia separately.
Chef's secret
Tender greens and starchy cooking water do the work of a sauce. Gently crush a small portion of the cooked leaves into the anchovy oil, then toss vigorously with the pasta and water so the coating becomes glossy rather than oily.
Did you know?
Despite the familiar English name “broccoli rabe”, cime di rapa are a form of turnip greens, not ordinary broccoli. Their pleasantly bitter leaves are as important to this dish as their flowering buds.
Common mistakes
- Using only the flowering buds: include the tender leaves and stems, but discard tough, woody stalks.
- Browning the garlic or frying the anchovies over high heat: gentle heat keeps the aromatic base balanced.
- Draining away all the cooking water: the pasta needs its starch to bind the olive oil and greens into a sauce.
Storage & reheating
Best eaten immediately. Refrigerate leftovers in a sealed container within 2 hours and use within 2 days. Keep the toasted breadcrumbs separately in an airtight container. Reheat the pasta gently in a frying pan with 30–45 ml water per portion until steaming hot throughout, then add the crumbs. Freezing is not recommended for the best texture.
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FAQ
What can I use if I cannot find cime di rapa in Hong Kong?
Look for broccoli rabe or rapini, names commonly used for the appropriate greens. Tender Chinese flowering cabbage can make a practical local adaptation, but its flavour is milder and the result should be described as cime di rapa-style rather than the traditional dish.
Can I leave out the anchovies?
Yes. Versions without anchovies also exist in Puglia. Omit them, retain the garlic, chilli and olive oil, and adjust the seasoning at the end; this particular recipe uses anchovies for savoury depth.
Should I finish it with grated cheese?
For this anchovy version, leave out the cheese and use toasted breadcrumbs. They add texture without covering the bitter greens and savoury anchovy dressing.