📝 About This Recipe
Transport your kitchen to the sun-drenched heels of Italy with this iconic Pugliese masterpiece. This dish celebrates the rustic harmony of 'little ear' pasta and bitter broccoli rabe, elevated by a pungent infusion of garlic, salted anchovies, and a kick of peperoncino. It is a masterclass in Italian simplicity, where the secret lies in cooking the pasta and greens together to create a silky, emulsified sauce that clings to every curve.
🥗 Ingredients
The Pasta and Greens
- 500 grams Dried Orecchiette (preferably artisanal durum wheat pasta)
- 1 kg Cime di Rapa (Broccoli Rabe) (trimmed, using tender leaves and florets)
- 3 tablespoons Kosher Salt (for the pasta water)
The Flavor Base (Il Soffritto)
- 100 ml Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 pieces Garlic Cloves (thinly sliced or smashed)
- 4-6 pieces Salt-cured Anchovy Fillets (rinsed and patted dry)
- 1 teaspoon Dried Red Chili Flakes (Peperoncino) (adjust to heat preference)
The Finishing Touches
- 1/2 cup Pangrattato (Breadcrumbs) (coarse, toasted in olive oil)
- 30 grams Pecorino Romano (optional, freshly grated)
- 1 tablespoon Finishing Olive Oil (for a raw fruity drizzle)
👨🍳 Instructions
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1
Begin by cleaning the cime di rapa. Remove the tough, woody stems. Keep the tender leaves and the small florets. Rinse them thoroughly in cold water and set aside.
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2
Bring a large pot containing at least 5 liters of water to a rolling boil. Once boiling, add the salt—the water should taste like the sea.
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3
While the water heats, prepare your 'soffritto'. In a large, deep skillet or wide sauté pan, add the extra virgin olive oil and the garlic over medium-low heat.
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4
Gently cook the garlic until it turns a pale golden color. Be careful not to burn it, or it will turn bitter.
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5
Add the anchovy fillets to the oil. Use a wooden spoon to mash them; they should practically dissolve into the oil, creating a savory 'umami' base.
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6
Stir in the chili flakes and cook for 30 seconds until fragrant, then turn the heat to the lowest setting to keep the oil warm.
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7
Add the dried orecchiette to the boiling water. Check the package instructions for the 'al dente' time; you will want to cook them for about 5 minutes less than that initially.
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8
When the pasta has about 5 minutes of cooking time remaining, add the cleaned cime di rapa directly into the same pot with the pasta. This allows the pasta to absorb the flavor of the greens.
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9
Boil the pasta and greens together until the orecchiette are al dente and the greens are tender (about 4-5 more minutes).
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10
Before draining, reserve about 1 cup of the starchy, green-tinted pasta water.
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11
Drain the pasta and greens and immediately transfer them into the skillet with the garlic and anchovy oil.
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12
Increase the heat to medium-high and toss vigorously. Add a splash of the reserved pasta water to create a creamy emulsion that coats the ears of the pasta.
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13
Continue tossing for 1-2 minutes until the liquid has reduced and the dish looks glossy and well-combined.
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14
Remove from heat. If using, sprinkle with a little Pecorino Romano and the toasted breadcrumbs for a classic 'poor man's cheese' crunch.
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15
Serve immediately in warmed bowls with a final drizzle of high-quality raw olive oil.
💡 Chef's Tips
Don't skimp on the olive oil; it acts as the primary sauce component for this dish. If you cannot find cime di rapa, Broccolini is a suitable substitute, though it lacks the signature bitterness. Always cook the greens in the pasta water; this is the traditional method that ensures the pasta is infused with vegetable flavor. Avoid using pre-minced garlic from a jar; fresh garlic is essential for the clean, pungent aroma required. Be careful with extra salt at the end, as the anchovies and pasta water provide significant salinity.
🍽️ Serving Suggestions
Pair with a crisp, cold Pugliese white wine like a Primitivo Rosato or a Salice Salentino Bianco. Serve alongside a side of crusty Altamura-style sourdough bread to mop up the flavorful oil. Start the meal with a simple antipasto of marinated olives and burrata cheese. A light fennel and orange salad makes a refreshing palate cleanser after this savory pasta. Finish the meal with a small glass of Limoncello to cut through the richness of the olive oil.