📝 About This Recipe
Transport yourself to the sun-drenched heels of Southern Italy with this iconic Apulian classic. This dish celebrates the harmonious marriage of 'little ear' pasta and slightly bitter broccoli rabe, transformed into a silky, savory sauce with garlic, chili, and high-quality anchovies. It is a masterclass in Italian 'cucina povera,' where humble ingredients are elevated through technique to create a deeply satisfying and vibrant meal.
🥗 Ingredients
The Pasta and Greens
- 1 pound Dried Orecchiette Pasta (high-quality durum wheat semolina pasta)
- 1.5 pounds Cime di Rapa (Broccoli Rabe) (tough ends trimmed, leaves and florets separated from thick stems)
- 2 tablespoons Kosher Salt (for the pasta water)
The Flavor Base (Soffritto)
- 1/2 cup Extra Virgin Olive Oil (use a robust, peppery oil if possible)
- 4 large Garlic Cloves (thinly sliced)
- 6-8 pieces Anchovy Fillets in Oil (finely chopped; they will melt into the sauce)
- 1/2 teaspoon Dried Red Chili Flakes (Peperoncino) (adjust to your preferred heat level)
Toppings and Finishing
- 1/2 cup Panko or Homemade Breadcrumbs (toasted until golden brown)
- 1/4 cup Pecorino Romano Cheese (freshly grated (optional, for a salty kick))
- 1/2 piece Lemon (for a tiny squeeze of fresh juice at the end)
👨🍳 Instructions
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1
Bring a large pot containing at least 6 quarts of water to a rolling boil. Once boiling, add the kosher salt. The water should taste like the sea.
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2
While the water heats, wash the cime di rapa thoroughly. Chop the tender stems into 1-inch pieces and keep the leaves and florets whole or roughly torn.
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3
In a large skillet or wide pan, heat the olive oil over medium-low heat. Add the sliced garlic and cook for 2 minutes until softened and fragrant but not browned.
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4
Add the chopped anchovies and chili flakes to the skillet. Use a wooden spoon to mash the anchovies into the oil until they completely dissolve into a savory paste.
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5
Turn off the heat under the skillet and set aside while you cook the pasta and greens.
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6
Add the orecchiette to the boiling water. Check the package instructions; you want to cook the pasta for about 3 minutes less than the 'al dente' time.
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7
When the pasta has about 5 minutes of cooking time remaining, add the chopped cime di rapa (stems, leaves, and florets) directly into the same pot with the pasta.
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8
Boil the pasta and greens together. This allows the pasta to absorb the flavor of the greens and softens the cime di rapa perfectly.
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9
Before draining, reserve 1.5 cups of the starchy, green-tinted pasta water. This is liquid gold for your sauce.
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10
Drain the pasta and greens and immediately transfer them into the skillet with the garlic and anchovy oil.
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11
Turn the skillet heat to medium-high. Add 1 cup of the reserved pasta water and toss vigorously. The friction and starch will create a creamy emulsion that coats every 'ear' of pasta.
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12
Continue tossing for 2-3 minutes until the pasta is perfectly al dente and the sauce has thickened. Add more pasta water if it looks too dry.
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13
Remove from heat. Taste for seasoning—the anchovies and pasta water provide salt, so you may only need a touch more.
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14
Stir in a final drizzle of fresh olive oil and a tiny squeeze of lemon juice to brighten the flavors.
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15
Plate the pasta in warm bowls and top generously with toasted breadcrumbs and a sprinkle of Pecorino Romano.
💡 Chef's Tips
Always cook the greens in the same water as the pasta; it’s the traditional way and creates a cohesive flavor profile. If you can't find cime di rapa, use broccolini or regular broccoli, but add a pinch of mustard powder to mimic the bitter bite. Don't be afraid of the anchovies! They don't make the dish 'fishy'; they provide an essential umami depth that defines the sauce. For the best texture, use 'Orecchiette Rigate' (ridged), which helps the sauce and bits of greens cling to the pasta. Be generous with the olive oil—it is the primary component of the sauce's body.
🍽️ Serving Suggestions
Pair with a crisp, chilled Primitivo Rosato or a dry Vermentino to cut through the richness of the oil. Serve alongside a simple salad of sliced fennel and oranges with a light vinaigrette. Provide extra red chili flakes on the side for those who enjoy more heat. Finish the meal with a simple almond biscotti and an espresso for a true Southern Italian experience.