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Orecchiette con cime di rapa is the emblematic dish of Puglia, the sun-baked southern region that produces some of Italy's most compelling pasta, and it is as honest and elemental as cooking gets - ear-shaped handmade pasta tossed with the mildly bitter, peppery tops of the turnip plant, united by olive oil, garlic, anchovies, and dried chili. The anchovies do not create a fishy flavour but dissolve entirely into the hot oil, adding a deep, savoury, umami backbone that enriches the greens without any trace of their origin. The pasta and greens are cooked together in the same pot of water - the greens first, then the pasta added to the same boiling water - so the starchy cooking water becomes seasoned with the bitter greens, and everything is unified in the final pan. Toasted breadcrumbs scattered over the top add crunch and absorb the final drops of olive oil.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
390 kcal
For 4 serving(s)
Per serving
Bring a very large pot of well-salted water to the boil. Wash the turnip greens and remove any thick stalks, keeping the tender leaves, flower buds, and thin stems.
Drop the turnip greens into the boiling water and cook for 5 minutes until tender. Do not drain - add the orecchiette directly to the same boiling water and cook until al dente.
While the pasta cooks, heat the olive oil in a wide frying pan over medium-low heat. Add the sliced garlic, anchovy fillets, and chili flakes. Cook gently until the garlic is golden and the anchovies have dissolved into the oil, about 3-4 minutes.
In a separate small pan, toast the breadcrumbs in a little olive oil until golden. Set aside.
When the pasta is al dente, reserve a cup of pasta water. Drain the pasta and greens together.
Add the pasta and greens directly to the frying pan with the anchovy oil. Toss vigorously over high heat for 1-2 minutes, adding pasta water as needed to create a glossy, cohesive sauce.
Serve immediately, scattered generously with the toasted breadcrumbs.
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