How to Make Orecchiette con Cime di Rapa

 

--- published by foodie Parmod.

Simple, rustic and packed with character, Orecchiette con Cime di Rapa is a traditional pasta dish from the southern Italian region of Puglia. Translating to “little ears with turnip tops”, this iconic recipe balances bitter greens with garlic, chilli, anchovies, and olive oil for a flavourful, satisfying meal that’s as healthy as it is delicious.

In this blog post, we’ll walk you through how to make this hearty classic using ingredients you can easily source in the UK. We’ll also offer a few substitutions and tips to help you replicate the authentic Italian flavour in your own kitchen.

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Ingredients (Serves 4)

400g orecchiette pasta (fresh or dried)

500g cime di rapa (turnip tops), trimmed and washed

> Substitute with purple sprouting broccoli, tenderstem broccoli or kale if unavailable

4 anchovy fillets in oil, drained

2–3 garlic cloves, finely sliced

1 small dried red chilli or ½ tsp chilli flakes

4 tbsp extra virgin olive oil

Salt, to taste

Grated Pecorino Romano or Parmesan cheese (optional)

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What Makes Orecchiette con Cime di Rapa Special?

This dish is a fine example of cucina povera – the humble, frugal style of cooking that uses simple, local ingredients to create something deeply flavourful. The orecchiette pasta, shaped like tiny ears, holds the sauce and greens perfectly. The bitterness of the turnip tops is key and contrasts beautifully with the saltiness of the anchovies and the heat of the chilli.

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Step-by-Step Method

1. Prepare the greens

Trim off any tough stalks and yellowed leaves from your cime di rapa or substitute greens. Rinse thoroughly and chop into manageable pieces if large. You’ll be boiling these with the pasta, so they should be bite-sized.

2. Cook the pasta and greens together

Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions (usually 10–12 minutes for dried orecchiette). Around 5 minutes before the pasta is done, add the cime di rapa to the same pot. This technique allows the greens to cook down while also flavouring the pasta water.

3. Start the sauce base

While the pasta and greens are boiling, heat the olive oil in a large frying pan over medium heat. Add the garlic slices, anchovy fillets, and chilli. Cook gently, stirring, until the garlic is golden and the anchovies have melted into the oil. Be careful not to let the garlic burn – it should be fragrant and just turning golden.

4. Combine everything

Once the pasta and greens are cooked, reserve a cup of the pasta water and then drain the rest. Add the pasta and cime di rapa straight into the frying pan with the flavoured oil. Toss everything together over a low heat, adding a splash of reserved pasta water to loosen the mixture and help coat the pasta.

5. Taste and serve

Taste for seasoning – the anchovies will have added saltiness, but you can adjust with a touch more salt or chilli if needed. Serve hot, with an optional sprinkle of grated Pecorino or Parmesan.

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Serving Suggestions

Serve with a crisp white wine like Vermentino or Fiano.

Add toasted breadcrumbs on top for crunch, a southern Italian touch known as “poor man’s Parmesan.”

For a vegan version, omit the anchovies and add a spoonful of capers or olives for briny flavour.

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Tips for Success

Use high-quality olive oil – it’s a key flavour in this simple dish.

Don’t skip the anchovies unless you’re vegetarian – they melt down and add depth, not fishiness.

Cook the greens until tender – you want a slightly wilted texture, not crunchy.

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Why This Dish Is a Weeknight Hero

This is one of those fantastic dishes that’s both quick and nutritious. It’s ready in under 30 minutes and only needs one pot and one pan. Better still, it’s easily adaptable depending on what greens or pasta you have on hand.

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Final Thoughts

Orecchiette con Cime di Rapa is a brilliant example of how Italian cuisine celebrates local, seasonal ingredients with minimal fuss. If you love bold, bitter greens and robust Mediterranean flavours, this dish is sure to become a regular on your dinner table.

Whether you’re cooking for yourself or sharing with friends, this earthy, vibrant plate of pasta is pure comfort in every bite – with a little southern Italian soul.

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--- write ✍️ by foodie Parmod.

Buon appetito!