Orecchiette alle cime di rapa comes from Puglia, the heel of Italy’s boot, and it is proof that a handful of humble ingredients, little ear-shaped pasta and bitter greens, can turn into something a restaurant would proudly put on a menu.

The traditional method, and the part that surprises people, is cooking the greens in the same pot of water as the pasta. It seasons the water, softens the greens, and saves a pan. Anchovies melt into the garlic and olive oil meanwhile, and even anchovy skeptics should trust the process: they disappear into the sauce and leave a savory backbone, not a fishy taste.

If cime di rapa, also called broccoli rabe, is not at your grocery store, broccolini or hearty turnip greens will get you most of the way there. Finish with a generous shower of pecorino and dinner is ready in well under 40 minutes.

Orecchiette alle Cime di Rapa Recipe

What you need

Ingredients

1 pound broccoli rabe (cime di rapa), tough bottom stems trimmed, cut into 2-inch pieces
12 ounces orecchiette pasta
1/3 cup olive oil, plus more for serving
4 garlic cloves, thinly sliced
4 to 6 anchovy fillets, chopped
1/2 teaspoon red pepper flakes, or to taste
1/2 cup grated pecorino romano, plus more for serving
Salt, to taste

Cook along

Instructions

Bring a large pot of well-salted water to a boil. Add the broccoli rabe and cook 3 minutes, then scoop it out with a slotted spoon and set aside, keeping the water boiling.
Add the orecchiette to the same pot and cook according to package directions until al dente. Reserve 1 cup of the pasta water, then drain.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes, and cook, stirring and mashing the anchovies, until the garlic is fragrant and the anchovies dissolve, about 2 minutes. Do not let the garlic brown.
Add the blanched broccoli rabe to the skillet and cook 3 to 4 minutes, tossing to coat in the garlic oil, until tender.
Add the drained orecchiette to the skillet along with a splash of the reserved pasta water. Toss well over medium heat for 1 to 2 minutes, adding more pasta water as needed to loosen everything into a light, glossy sauce.
Remove from heat, stir in the pecorino, and toss again. Taste and adjust salt (remember the anchovies and cheese are both salty). Serve immediately with extra pecorino and a drizzle of olive oil.