Few dishes capture the soul of southern Italy like Orecchiette con Cime di Rapa. This simple, rustic pasta recipe from Puglia is a beautiful example of how Italian cooking turns humble ingredients into unforgettable meals. With tender orecchiette ("little ears") pasta and the slightly bitter bite of cime di rapa (broccoli rabe), this dish is bold, hearty, and packed with character.

Today, let’s explore this classic and learn how to bring a little bit of Puglia to your kitchen!

A Dish Rooted in Tradition

In Puglia, food is all about seasonality, simplicity, and strong flavors. Orecchiette con Cime di Rapa embodies all three. This dish was traditionally a "cucina povera" (peasant cuisine) meal, made with what's available from the land: homemade pasta, local greens, garlic, and olive oil.

The pasta’s unique ear-like shape is perfect for holding onto sauces and bits of sautéed greens, creating mouthfuls bursting with flavor.

Ingredients You’ll Need

400g (14 oz) orecchiette pasta (fresh if possible)

1 large bunch of cime di rapa (broccoli rabe)

2–3 cloves garlic, thinly sliced

4–5 anchovy fillets in oil (optional but traditional)

1 small red chili pepper (or a pinch of chili flakes)

4 tablespoons extra virgin olive oil

Salt, to taste

How to Make Orecchiette con Cime di Rapa

Step 1: Prepare the Greens

Trim the tough stems off the cime di rapa and keep the tender leaves and florets.

Wash thoroughly under cold water.

Step 2: Cook the Pasta and Greens Together

Bring a large pot of salted water to a boil.

Add the cime di rapa and cook for about 2 minutes.

Add the orecchiette to the same pot and cook until the pasta is al dente (check the package instructions — fresh pasta will take less time than dried).

Step 3: Make the Flavor Base

While the pasta cooks, heat the olive oil in a large pan over medium heat.

Add the garlic, anchovies, and chili pepper.

Stir gently until the anchovies dissolve and the garlic is fragrant but not browned.

Step 4: Combine and Serve

Using a slotted spoon, transfer the pasta and greens directly into the pan with the oil and garlic.

Toss everything together, allowing the pasta to absorb the flavors.

If needed, add a splash of pasta water to loosen the sauce.

Drizzle with a bit more olive oil before serving, and enjoy immediately!

Tips for the Perfect Orecchiette con Cime di Rapa

Fresh pasta is best: If you can find (or make) fresh orecchiette, it will soak up the sauce beautifully.

Don’t skip the anchovies: Even if you're skeptical, they dissolve completely and add a deep umami flavor without tasting "fishy."

Control the bitterness: If the cime di rapa is very bitter, you can blanch it for an extra minute before adding the pasta.

Variations to Explore

With sausage: Add crumbled Italian sausage to the garlic and oil for a meatier version.

Vegan-friendly: Simply omit the anchovies — the dish will still be delicious.

Lemon zest: A sprinkle of lemon zest at the end adds a fresh twist that complements the greens.

Why We Love It

Orecchiette con Cime di Rapa is rustic, bold, and beautifully balanced. The earthy bitterness of the greens, the savory richness of the anchovies, the gentle heat of chili, and the chewy pasta all come together in a way that’s both comforting and exciting.

It’s a dish that reminds us of the power of simplicity — and that sometimes, the humblest meals are the ones that stay in our hearts the longest.

Buon appetito!