🇮🇹 Italy · Food
Orecchiette with Rapini
By eatmundo · July 6, 2026
A true Puglian classic, Orecchiette con le Cime di Rapa features 'little ear' pasta tossed with tender rapini (broccoli rabe), garlic, chili, and often anchovies, creating a perfectly balanced and savory dish. It's a vibrant, rustic representation of Southern Italian cuisine.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash 1 kg of rapini thoroughly. Trim the thicker stems, discarding any tough or yellowed leaves. Separate the florets and tender leaves from the more fibrous stems, aiming for only the most tender parts for cooking.
- 2
Bring a large pot (at least 5-6 liters) of generously salted water to a rolling boil over high heat. The water should taste distinctly salty, like the sea; this is crucial for seasoning the pasta and greens from within.
- 3
Add the prepared rapini to the boiling water and cook for 3-5 minutes until tender-crisp and bright green. Then, add 500g of orecchiette to the same pot and cook according to package directions, typically 8-10 minutes, until al dente.
- 4
While the pasta cooks, in a large, wide skillet or pan, heat 80 ml of extra virgin olive oil over medium heat. Add 2 minced garlic cloves and 1 small chili pepper (finely chopped, seeds removed for less heat). Sauté until fragrant, about 1-2 minutes, without letting the garlic brown.
- 5
If using, add 4 anchovy fillets to the skillet. Stir gently with a wooden spoon, allowing them to melt into the olive oil, creating a rich, savory base. This takes about 1-2 minutes; the anchovies should dissolve almost completely, infusing the oil with umami.
- 6
Before draining, reserve about 1 cup (240 ml) of the starchy pasta cooking water. Drain the orecchiette and rapini together thoroughly in a colander. Add them directly to the skillet with the garlic, chili, and anchovy mixture.
- 7
Toss everything vigorously with tongs or a large spoon, adding a splash (about 60 ml) of the reserved pasta water to create a silky sauce that coats the pasta and greens beautifully. Continue tossing for 1-2 minutes until well combined and emulsified.
- 8
Drizzle with a little more fresh extra virgin olive oil just before serving. Taste and adjust salt if necessary. Serve immediately, piping hot, as a comforting and authentic Puglian dish.
Frequently Asked Questions
How can I reduce the bitterness of the rapini (broccoli rabe) in this dish?+
To mellow rapini's bitterness, blanch it briefly in salted boiling water before adding it to the pan, or sauté it directly with garlic until tender. Some prefer to remove thicker stems and yellowed leaves for a milder taste.
What's the best way to incorporate the anchovies so they aren't noticeable as distinct pieces?+
Finely mince the anchovy fillets and dissolve them completely in warm olive oil over low heat before adding the garlic and chili, allowing them to melt into a savory umami base.
How do I ensure the orecchiette pasta is perfectly coated and the dish isn't dry?+
Finish cooking the orecchiette for the last minute or two directly in the pan with the rapini sauce, adding a ladleful of pasta water. This creates a starchy emulsion that clings beautifully to the pasta.
How can I adjust the spiciness of the chili pepper to my preference without losing flavor?+
For less heat, remove the seeds from fresh chilies or use fewer dried flakes. You can also add chili-infused oil at the end to control the intensity precisely to your liking.
Mundo Match
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