Pasta & RiceDifficulty: easy
Orecchiette con Cime di Rapa
Puglia's signature pasta: little ears with bitter turnip tops, garlic and a whisper of chili.
10
Prep Time
20
Cook Time
4
Servings
Ingredients
Instructions
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1Cook the greens in salted boiling water for 5 minutes, scoop out, and keep the water for the pasta.
2Cook the orecchiette in the same water until al dente.
3Meanwhile, melt the anchovies into the olive oil with the garlic over low heat, add chili.
4Toss the drained pasta and greens through the oil, loosening with a splash of pasta water.
Chef's Tip
- Cook the greens first and boil the pasta in the same water — it picks up their flavor.
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- Melt the anchovies into the oil over low heat until invisible: depth without fishiness.
- Loosen with pasta water; the starch helps the oil coat every ear of pasta.
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