Orecchiette with broccoli rabe is one of the most iconic dishes to come out of Puglia, the region that forms the “heel” of Italy’s boot. It pairs orecchiette, the small, ear-shaped pasta the region is famous for, with the slightly bitter, earthy greens known in Italian as cime di rapa. Together, they create a dish that’s simple in its ingredient list but deeply satisfying in flavor, built around good olive oil, garlic, and a touch of chili.
What Is Cime di Rapa?
Cime di rapa, often translated as broccoli rabe or rapini in English, is a leafy green vegetable related to the turnip family, with small clusters of buds that resemble tiny broccoli florets. It has a distinctive, slightly bitter flavor that mellows as it cooks, especially when paired with garlic and olive oil. This vegetable is a defining ingredient in many dishes from Puglia, and it’s what gives this broccoli rabe pasta its characteristic taste.
Orecchiette: The Pasta Shape Behind the Dish
Orecchiette, meaning “little ears” in Italian, are a traditional hand-shaped pasta from Puglia, made by pressing small discs of dough with a thumb to create their signature concave shape. That shape isn’t just decorative: it helps the pasta hold onto small pieces of greens and sauce, which is exactly why orecchiette and cime di rapa are so often served together. If you’d like to learn more about hand-shaping techniques like this one, our guide to essential pasta shapes explores several traditional forms from across Italy in more depth.
Orecchiette with Broccoli Rabe: Ingredients
This classic Puglia recipe serves four and relies on just a handful of ingredients, letting the greens take center stage.
Ingredients (serves 4)
- 350 g orecchiette
- 500 g cime di rapa (broccoli rabe), trimmed
- 4 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 fresh or dried chili pepper (to taste)
- 4 anchovy fillets (optional)
- Salt, to taste
Step-by-Step Instructions
- Prepare the greens. Trim the cime di rapa, discarding any tough stems, and separate the leaves, buds, and tender stalks. Rinse thoroughly.
- Boil the pasta water. Bring a large pot of salted water to a boil, since the pasta and greens will cook together in the same pot.
- Cook the greens first. Add the cime di rapa to the boiling water and cook for 3 to 4 minutes, until just tender. Using a slotted spoon, remove the greens and set them aside, keeping the water in the pot.
- Cook the orecchiette. Add the orecchiette to the same pot of water and cook according to the package instructions, until al dente.
- Prepare the garlic and chili base. While the pasta cooks, heat the olive oil in a large pan over medium-low heat. Add the sliced garlic, chili, and anchovy fillets if using, and cook gently for about a minute, until the garlic is fragrant and the anchovies have melted into the oil.
- Add the greens. Add the cooked cime di rapa to the pan, and toss gently to coat in the flavored oil. Let it cook for another 2 to 3 minutes.
- Combine with the pasta. Drain the orecchiette, reserving a small cup of the cooking water, and add the pasta directly to the pan with the greens.
- Toss and finish. Toss everything together over medium heat, adding a splash of the reserved pasta water if needed to bring the dish together. Adjust salt to taste and serve immediately.
Tips for the Best Broccoli Rabe Pasta
- Don’t overcook the greens. Cime di rapa should be tender but still hold some texture; overcooking can make them mushy and overly bitter.
- Use good olive oil. Since the sauce is built almost entirely on oil, garlic, and the greens themselves, the quality of your olive oil makes a real difference. Our guide to garlic and onion in Italian cuisine explains how these aromatics form the base of so many authentic pasta dishes.
- Balance the bitterness. A pinch of chili and a touch of anchovy (if using) help round out the natural bitterness of the greens without masking it.
- Cook greens and pasta in the same water. This traditional method saves a pot to wash and infuses the pasta water with a little extra flavor from the greens.
Common Mistakes to Avoid
Skipping the Blanching Step
Cooking the greens directly in the pan without first blanching them in the pasta water can leave them tough and overly bitter.
Using Old or Wilted Greens
Cime di rapa should look fresh and vibrant. Wilted or yellowing greens will taste more bitter and less pleasant in the finished dish.
Overcrowding the Pan
If you’re doubling the recipe, cook the greens and garlic base in batches rather than crowding the pan, so everything cooks evenly.
Learn to Make Orecchiette and Regional Pasta in Florence
Learning to shape orecchiette with broccoli rabe by hand, and understanding how simple ingredients like greens, garlic, and good olive oil come together, is one of the joys of Italian home cooking. If you’d like to explore more about the herbs and aromatics that define authentic Italian flavor, take a look at our guide to five essential Italian herbs and how to cook with them. And if you want to learn hands-on, join us in Florence for a pasta-making class where you’ll shape traditional pasta forms just like orecchiette. Book your pasta cooking class in Florence today.
Frequently Asked Questions
What is cime di rapa in English?
Cime di rapa is commonly known as broccoli rabe or rapini in English, a leafy green vegetable with a slightly bitter flavor.
Can I use regular broccoli instead of broccoli rabe?
While broccoli rabe has a distinct, slightly bitter flavor that defines this dish, regular broccoli florets can be used as a milder substitute if needed.
Why is orecchiette used for this recipe?
The concave shape of orecchiette helps it catch small pieces of greens and sauce, making it a traditional pairing for this dish in Puglia.
Are anchovies necessary for this recipe?
No, anchovies are optional. They add a subtle savory depth, but the dish is still flavorful without them.
Can I cook the pasta and greens separately?
Yes, but cooking them in the same pot of water is the traditional method, and it saves time and adds a bit of extra flavor to the pasta.