Uncle Larry Adventures

Italian Classics · Puglia

More italian pasta recipes

Orecchiette con Cime di Rapa

Orecchiette con cime di rapa: orecchiette cooked together with broccoli rabe, then tossed with garlic, anchovy, chili and olive oil.

Last updated

Orecchiette con Cime di Rapa

Puglia's ear-shaped pasta with bitter greens

Bowl of Italian pasta tossed in sauce on a dark rustic table

The short version

Orecchiette con cime di rapa: orecchiette cooked together with broccoli rabe, then tossed with garlic, anchovy, chili and olive oil.

Prep
15 min
Cook
15 min
Total
30 min
Serves
4 servings

Ingredients

4 servings
  • 1 lb orecchiette
  • 1½ lb broccoli rabe, tough stems removed, chopped
  • 4 anchovy fillets
  • 3 garlic cloves, sliced
  • ½ tsp chili flakes
  • ⅓ cup extra-virgin olive oil
  • Toasted breadcrumbs or grated pecorino, to finish
  • Salt
View list

Instructions

  1. 01

    Start the pasta. Boil the orecchiette in well-salted water.

  2. 02

    Add the greens. About 5 minutes before the pasta is done, add the broccoli rabe to the same pot.

  3. 03

    Make the base. Meanwhile warm the oil with the garlic, anchovy and chili, stirring until the anchovy melts.

  4. 04

    Toss. Drain the pasta and greens, saving some water. Toss in the skillet with a splash of water and finish with breadcrumbs or pecorino.

Larry’s rule: Add a crumbled link of sausage to the skillet and you've got the version I make on Sundays.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Orecchiette con Cime di Rapa

What it is

Orecchiette con Cime di Rapa is a pasta recipe rooted in Italian home cooking. This version makes 4 servings in 30 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: start the pasta, then add the greens, then make the base. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 lb orecchiette — supports the dish's balance, texture and regional character.
  • 1½ lb broccoli rabe, tough stems removed, chopped — supports the dish's balance, texture and regional character.
  • 4 anchovy fillets — supports the dish's balance, texture and regional character.
  • 3 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the measured ingredients ahead, but cook and sauce the pasta close to serving. Refrigerate leftovers promptly and reheat gently with a splash of water.

What to serve with it

  • Serve as a first course before a simple roast or vegetable dish.
  • Pair with a crisp salad or bitter greens to balance the pasta.

Did you make this?

Rate Orecchiette con Cime di Rapa — real votes from real cooks only.

Be the first to rate it.

Questions Larry gets asked

How long does orecchiette con cime di rapa take to make?
About 30 min start to finish — roughly 15 min of prep and 15 min of cooking. That yields 4 servings.
What do you need to make orecchiette con cime di rapa?
8 ingredients, starting with 1 lb orecchiette, 1½ lb broccoli rabe, tough stems removed, chopped, 4 anchovy fillets. The full list with quantities is on this page.
How do you start orecchiette con cime di rapa?
Start the pasta: Boil the orecchiette in well-salted water.
How do you know when orecchiette con cime di rapa is done?
Toss. Drain the pasta and greens, saving some water. Toss in the skillet with a splash of water and finish with breadcrumbs or pecorino.
What is the most common mistake with orecchiette con cime di rapa?
Add a crumbled link of sausage to the skillet and you've got the version I make on Sundays.
Can you make orecchiette con cime di rapa ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

Share or cite this recipe

Free to use with credit and a link back. Quote up to 100 words, or embed the recipe card below.

Credit “Uncle Larry Adventures” and link to this recipe page.

Citation

“Orecchiette con Cime di Rapa” — Uncle Larry Adventures, https://unclelarryadventures.com/recipes/orecchiette-con-cime-di-rapa

Link (HTML)

<a href="https://unclelarryadventures.com/recipes/orecchiette-con-cime-di-rapa">Orecchiette con Cime di Rapa recipe from Uncle Larry Adventures</a>

Embed recipe card

<iframe src="https://unclelarryadventures.com/embed/recipe/orecchiette-con-cime-di-rapa" title="Orecchiette con Cime di Rapa — Uncle Larry Adventures" width="600" height="760" loading="lazy" style="width:100%;max-width:600px;border:0;"></iframe>
<p><a href="https://unclelarryadventures.com/recipes/orecchiette-con-cime-di-rapa">Orecchiette con Cime di Rapa recipe</a> by Uncle Larry Adventures</p>

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Insalata Caprese

Tomato, mozzarella di bufala, basil, oil. Full stop.

Try this recipe

Panzanella Toscana

Stale bread soaked in tomato juice, onion and vinegar.

Next watch

Gone Fishing

A quiet morning on the lake: Larry, Sally, a cooler, and one very curious chimpanzee who wants in on the boat. The fish are secondary.

Quick answer

What is Italian seasoning and how do you make it?

Italian seasoning is a dried herb blend — usually oregano, basil, thyme, rosemary and marjoram — popular in American and Italian-American kitchens rather than a traditional Italian ingredient. To make it: combine 2 tablespoons each dried oregano and basil with 1 tablespoon each dried thyme and marjoram and 1 teaspoon crumbled rosemary. Store airtight and use within about six months for the best aroma.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.